For a hot summer day, these Watermelon Prosciutto Skewers make the best appetizer or lunch! Fresh watermelon chunks pair beautifully with a salty prosciutto, soft mozzarella, and flavorful basil leaves. So easy to make, and pretty in presentation to serve to guests!
It’s Friday during the summertime, and that means your life needs these Watermelon Prosciutto Skewers! My new favorite “go-to” appetizer, and a food that I literally had to fight my 8 year old over when we were down to our last skewer.
Being that this is a holiday week and we were randomly gifted with Wednesday off in the middle of the week, my definition of “meals” has been a little fuzzy. Beautiful weather meant that most of our days were spent outside at the pool this week with friends. I always started the day with a healthy breakfast, and then kind of grazed my way to dinner. Some chips and guac, cherries, watermelon, hummus and veggies, and other summer foods filled in those gaps.
And would you judge if I had a glass of wine or cocktail sprinkled in there too? I hope not…..
But one quick “snack” I kept returning too this past week: Watermelon Prosciutto Skewers.
I loved the convenience, presentation, and down right deliciousness of these!! A little salty protein from the prosciutto, refreshingly sweet watermelon to balance it out, and then some mozzarella chunks and fresh basil leaves just to give it the perfect touch.
Pretty perfect right?? I even splashed with a little balsamic and a pinch of salt.
Friends were going nuts over how fun and yummy they were, the 8 year old snuck in at least 5 skewers for lunch, and I found myself making no fewer than 4 batches this week.
Basically, I made these everyday.
I will go out on a limb here, and basically state that these skewers are bound to be the hit of the party this summer!
Just make sure you make extra batches to enjoy for your lunches.
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Watermelon Prosciutto Skewers
- 1/2 medium watermelon
- 16 thin slices prosciutto
- 32 mini mozarella balls*
- 1/2 fresh basil leaves
- 1 tbsp balsamic vinegar (optional)
- pinch of sea salt
- 16 wooden skewers
Slice the watermelon in 4 large pieces. Using a melon baller, scoop out and create 32 watermelon balls. Alternatively, cut watermelon chunks into 1 inch squares. Set aside.
Cut each prosciutto slice in half. Set aside.
Create a pattern with your skewers. Start by folding your prosciutto in a small square and thread, then a watermelon ball, a mozzarella ball, and finally a leaf of basil folded in half. Repeat the pattern twice on each skewer.
Splash a tablespoon of balsamic vinegar over the skewers and sprinkle with a dash of salt.
*You can omit mozzarella for a dairy-free version. Repeat the other 3 ingredients 3 times.
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