I brought a few things home from our Europe trip a few years ago (and again this past week)... a few extra lbs, some shoes, and a major love for Melon Caprese Skewers! If you love my Tomato Caprese Salad then I think you will be equally as obsessed with this dish.
There are a few constants while in any country in Europe during the summer months - I always have an Aperol Sprtiz before dinner. We get pizza and gelato at least twice a day. And a melon and prosciutto appetizer always appears at dinner. It's the perfect combo of salty and sweet and I've been making these Melon Caprese Skewers on repeat since coming home.
Seeing as how summer is upon us, and it's all about entertaining, I turned our favorite appetizer into a bite sized snack that you can make, bring, serve, devour all summer long. 3 kinds of melon, honeydew, cantaloupe and watermelon skewered with fresh mozzarella and salty prosciutto and then drizzled with basil vinaigrette. What more could you ask for? These Melon Caprese Skewers are beyond simple!
Use a melon scooper or a small ice cream scoop to form the melon balls and then you're ready to go! Or skip the skewers and just make a really killer melon ball and mozzarella salad with a drizzle of the vinaigrette!
Melon Caprese Skewers
Ingredients
- ½ cup Basil Vinaigrette (recipe below)
- 1 small cantaloupe scooped into balls
- 1 small honeydew scooped into balls
- 1 small seedless watermelon scooped into balls
- 20 fresh water-packed mozzarella balls drained
- 10 thin slices prosciutto cut in half lengthwise, gathered into ruffle
- Small wooden skewers about 4-6 inches long
- Maldon sea salt
- Freshly cracked black pepper
For the basil vinaigrette
- 1 shallot roughly chopped
- 2 cups tightly packed fresh basil leaves stems removed (about 4 ounces)
- 1 clove garlic
- ½ teaspoon red pepper flakes
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon kosher salt
Instructions
- Thread an assortment of the ingredients on the skewer - melon ball, basil leaf, mozzarella ball, ruffled prosciutto etc.
- Arrange skewers on platter. Drizzle with basil vinaigrette and sprinkle with maldon sea salt and freshly cracked black pepper.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
Will these be ok if I make them a couple of days ahead of time?
I found this recipe on the blog created by the EnglishRoom and it looked delicious. The recipe says it serves ten and I was wondering how many skewers this allowed per person. Thank you.
really depends on the size of your skewer! I usually do 2-3 per person
Simple yet a crowd pleaser !!
I served this with Korean BBQ and potato salad. It was an absolute hit and everyone asked for the recipe. I plan on making it on a regular basis in the summer time, even my kids loved it!
How do you make the Basil vinaigrette?
https://whatsgabycooking.com/basil-vinaigrette/
My favorite summer treat!
So colorful and full of flavor! The perfect summer appetizer!
Oh my - summer goodness on the way!!! These are so pretty and will be delicious!