Prosciutto Mozzarella and Cantaloupe Skewer with a balsamic glaze drizzle
Prep Time:15 minutes
Total Time:15 minutes
1 lb. Mozzarella Ciliegine
1/2 lb. Prosciutto (Thinly Sliced)
Rinse the cantaloupe under cool running water.
Cut the cantaloupe in half and remove the seeds.
Use a melon baller to scoop out perfect balls of melon for the skewers. Place the balls in a bowl and set aside.
Remove the mozzarella ciliegine from the container and give them a quick rinse under cool running water. Place in a bowl and set aside.
Take one slice of the prosciutto and gently fold it. If the prosciutto slice it too large, you can carefully cut it in half. Pierce it through the skewer and push toward the top end to allow space for the mozzarella and the melon to follow.
Then take a mozzarella ball and pierce it through, pushing upward to just below the prosciutto. Do the same with a melon ball until it's just under the mozzarella.
Place the prepared skewers directly on a serving platter. This can be prepared up to one day prior, covered and refrigerated. Once ready to serve, drizzle with balsamic glaze and enjoy.