Cantaloupe Prosciutto Skewers with Lemon Mint Pesto
User Reviews
5
Cantaloupe Prosciutto Skewers with Lemon Mint Pesto
Description
This recipe assembles skewers by alternating cantaloupe melon balls, fresh mozzarella ciliegine, basil leaves, and torn pieces of prosciutto. The prosciutto is folded or scrunched for easy skewering. The paired lemon mint pesto combines fresh mint, basil, lemon zest and juice, toasted pine nuts, garlic, olive oil, and spices, processed to a coarse but cohesive sauce. This pesto is drizzled over the skewers before serving.
The dish offers contrast between the juicy sweetness of melon, the creamy mild mozzarella, and the salty, delicate cured meat, enhanced by the aromatic, acidic pesto. The lemon juice and mint bring bright, fresh flavors, while pine nuts add a subtle crunch. Preparing pesto in the food processor allows for control over consistency, adjusting olive oil quantity as desired.
These skewers are suitable as finger food or light appetizers, ideal for warm weather or occasions needing a balance of sweet and savory bites. Adjusting quantities to personal taste or serving size is straightforward.
Ingredients
- 1 cantaloupe scooped out with a melon baller, (about 1 ½ cups melon balls
- 6 ounces prosciutto torn into pieces, sliced
- 1 fresh mozzarella ciliegine, 8 ounces
- 1 basil fresh, handful, leaves
lemon mint pesto
- 4 cups mint fresh
- 1/2 cup basil fresh leaves
- 1 lemon zest freshly grated and half juiced
- 1/4 cup pine nuts toasted
- 2 garlic cloves
- ¼ to ½ cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes crushed
Instructions
- 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.
User Reviews
Overall Rating
5
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