When one of my college friends first found out about my blog many years ago she suggested that I start a site aimed at people like her. She said that I should call it “How to Cook Without Doing Absolutely Anything.” Even I can’t simplify the food-to-face process that much, but this recipe for prosciutto, melon and mozzarella skewers is as close as it gets.
One of my favorite things to do is force my friends to come over so that I can force them to eat the things that I make before I have the opportunity to eat seven servings on my own. This creation evolved on one of those days. If you have the skewers that you used when you made tomato, mozzarella and basil boats, then you should use them to put more small food on sticks.
You could really use any combination of melon on these, but I’m a fan of cantaloupe, especially when it’s fresh and in-season, so I paired them with mozzarella balls and salty prosciutto. Perfect left plain, you can also top your skewers with black pepper, honey or a drizzle of balsamic.
There’s nothing not to love.
- 24 (1-inch) cantaloupe or honeydew cubes (about 2½ cups)
- 24 thin slices prosciutto (about ½ lb.)
- 24 fresh small mozzarella cheese balls (about 1 [8-oz.] tub)
- 24 (4-inch) wooden skewers
- Freshly cracked pepper
- Thread 1 melon cube, 1 prosciutto slice and 1 mozzarella ball onto each wooden skewer. Sprinkle with cracked pepper, honey or balsamic vinegar.
Note: We used BelGioioso Fresh Mozzarella "snacking cheese."
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Friday Favorites: July 10 - In Good Taste
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