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Cantaloupe Prosciutto Skewers with Lemon Mint Pesto

These cantaloupe prosciutto skewers are the perfect cantoloupe caprese snack! Salty prosciutto, sweet melon and fresh mozzarella drizzled with mint pesto!
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  • 1 cantaloupe melon scooped out with a melon baller, (about 1 ½ cups melon balls)
  • 6 ounces sliced prosciutto torn into pieces
  • 1 8 ounccontainer fresh mozzarella (ciliegine
  • 1 handful of fresh basil leaves

lemon mint pesto

  • cups  fresh mint
  • 1/2 cup fresh basil leaves
  • lemon zest freshly grated and ½ juiced
  • 1/4  cup  toasted pine nuts
  • 2 garlic cloves
  • ¼ to ½ cup  olive oil
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  pepper
  • 1/4  teaspoon  crushed red pepper flakes


  • To make the skewers, skewer the cantaloupe balls with the mozzarella, basil leaves and pieces of prosciutto. You can do this however you’d like! Add more melon or more mozzarella according to your own preference. I find it easier to kind of “scrunch up” a prosciutto piece to skewer it.
  • I like to make larger skewers, but you can also make shorter ones by doing 1 piece of each, Once the skewers are finished, serve with the lemon mint pesto for drizzling.

lemon mint pesto

  • Combine the mint, basil, lemon zest, juice, pine nuts and garlic in a food processor. Pulse until small crumbs remain, and then with the processor running, stream in the olive oil. Start with the 1/4 cup and add the extra if needed to reach the desired consistency. Add the salt, pepper and pepper flakes and blend again. Taste and season additionally if needed.

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