"Here’s an easy twist on the classic combination, cantaloupe and prosciutto! For those of you who are getting in their grill fix before the weather gets too chilly, these skewers are the perfect appetizer or snack.
I bought a beautiful little cantaloupe that was so ripe and juicy that when I cut it open, my whole cutting board flooded like a cantaloupe pond! Prosciutto cuts the intense sweetness of cantaloupe with bursts of saltiness. Grilled, prosciutto crisps up perfectly. Pearl onions add a delicate sharpness and pop in your mouth. Garnished with fresh basil, shaved parm, and balsamic glaze – these skewers make late summer sweeter for a little longer."
Grilled Melon, Prosciutto & Pearl Onion Skewers
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- Recipe Card
Prep time 10mins
Cook time 12mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 small bite-size pieces cantaloupe
- 3 ounces prosciutto or serrano ham
- 6 ounces pearl onions
- olive oil
- balsamic or balsamic glaze
- 1/4 cups torn basil leaves
- 1/4 shaved or sliced parmesan cheese
- 4 wooden skewers
Method
Step 1
Preheat oven to 400. Place pearl onions on a baking sheet. Drizzle with olive oil. Bake for 15 minutes. Remove from oven and set aside.
Step 2
Slide a piece of cantaloupe, then a bite-sized folded piece of prosciutto, then a pearl onion, onto each skewer. Continue building each skewer with this process until each skewer is completely filled except for the very ends.
Step 3
Preheat a grill to high heat. Place skewers on grill. Cover grill and let cook for 3-4 minutes until one side of each skewer has light grill marks. Use tongs to flip skewers to a fresh side and repeat the process for 3-4 minutes. Flip the skewers one more time and grill for 3-4 minutes. Remove skewers from grill, and transfer them to a plate. Garnish with basil and parm shavings, and drizzle with balsamic glaze. Serve room temp or warm.