Friday, August 1

Prosciutto & Melon Kabobs

A fun take on a classic Italian dish


Prosciutto and Melon Kabobs


I recently had a great plate of prosciutto and melon at Cotogna in San Francisco. The idea is so simple: just high-quality prosciutto, an Italian cured ham, and ripe cantaloupe melon sprinkled with a bit of lime zest. It's a dish that requires no cooking and barely any time to assemble, but the sweet and salty flavors really work together. I recreated the dish at home to have with cocktails before we went out for a late dinner date and served the prosciutto-wrapped melon on wooden skewers for a fun presentation. It would make a great appetizer for a party, especially a cocktail party, because it requires no utensils and can be eaten with one hand (while the other hand holds a drink). Despite how easy it is to make, it's a true Italian classic and something that looks impressive to serve to people.


Related Recipes:
- Grilled Peach, Burrata, & Prosciutto Salad
- Poached Cherries with Goat Cheese
- Parmesan-Stuffed Bacon-Wrapped Dates


Prosciutto & Melon Kabobs:
  • Cut 1/2 ripe cantaloupe melon into 2" pieces.
  • Wrap half pieces of thinly-sliced prosciutto* around each piece of melon.
  • Slide 3-4 pieces of prosciutto-wrapped melon onto wooden skewers.
  • Sprinkle the zest of 1 lime on top.

Serves eight
*You'll need about 8-10 slices of prosciutto.