Prep time: 30 mins Cook time: 0 mins Rest time: 30 mins Total time*: 1 hr
(*not including optional honey balsamic glaze)
Makes: 8-12 skewers**
(**depends on the size of your skewer sticks and how you cut your ingredients)
These melon prosciutto mozzarella skewers are a unique and tasty combo of three nutrient-dense animal-based foods drizzled with an (optional) honey balsamic glaze.
What you need to make Melon Prosciutto Mozzarella Skewers
Ingredients:
- Cantaloupe
- Honey dew melon
- Mozzarella cheese
- Prosciutto
For optional honey balsamic glaze:
- Raw honey (ASHLEYR for 10% off); Note: I recommend local or Manuka
- Balsamic vinegar
- Pureed garlic (optional, but highly recommended if tolerated)
- Sea salt (ASHLEYR for 15% off)
Equipment:
- Skewer sticks
- Melon baller
- 8″ cast iron pan (or other cooking pan)
(for the full recipe, scroll to the bottom)
How to make Melon Prosciutto Mozzarella Skewers
If using, start the Honey Balsamic Glaze.
In your 8″ cast iron pan (or other cooking pan), add the balsamic vinegar and honey. Bring to medium heat and stir until bubbling, about 5 minutes once medium heat is reached.
Add the pureed garlic and a pinch of sea salt (ASHLEYR for 15% off) to the mixture and stir until the mixture becomes foamy.
Reduce to low heat and allow the mixture to simmer for 30-40 minutes until thickening.
Cut the cantaloupe and honey dew melon in half and scoop the seeds out of each half.
Take your melon baller and scoop out balls from both the cantaloupe and honey dew melon halves.
If your mozzarella is already portioned out into balls, leave them as-is. If it’s in a block (like mine was), cut the 8 oz block into 20 pieces or so….or more/less if you want bigger or smaller chunks.
Take your skewer sticks and stack your ingredients however you wish. I followed a pattern of a melon ball, cheese or prosciutto, the other melon ball, and cheese or prosciutto (whatever one I didn’t use previously).
Note: I used 8-inch skewer sticks and made about 10 total.
Put it all together!
Once the glaze is done and thick, place it in a bowl for serving.
Note: the glaze must be stored at room temperature. I made the mistake of storing it in the fridge and it hardened.
Place the skewers in the fridge for about 30 minutes to set.
Once cooled, take the skewers out, place them on your serving dish, and drizzle some of the glaze over the top.
Serve and enjoy! Leftovers (skewers only) can be stored in an airtight container in the fridge for 2-3 days.
Tips to make the best Melon Prosciutto Mozzarella Skewers
- The glaze must be stored at room temperature. I made the mistake of storing it in the fridge and it hardened.
Other favorite dinner ideas:
Cobb ‘Salad’ with Duck Fat Ranch Dressing
Melon Prosciutto Mozzarella Skewers
Melon Prosciutto Mozzarella Skewers
Ingredients
For the skewers:
- 1 cantaloupe
- 1 honey dew melon
- 8 oz mozzarella cheese
- 20 slices prosciutto
For the (optional) honey balsamic glaze:
- 1 cup balsamic vinegar
- 1 tbsp raw honey (local or Manuka - ASHLEYR for 10% off)
- 1 tsp pureed garlic (optional, but recommended)
- pinch sea salt (ASHLEYR for 15% off)
Instructions
- If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
If using, start the Honey Balsamic Glaze.
- In your 8″ cast iron pan (or other cooking pan), add the balsamic vinegar and honey. Bring to medium heat and stir until bubbling, about 5 minutes once medium heat is reached.
- Add the pureed garlic and a pinch of sea salt (ASHLEYR for 15% off) to the mixture and stir until the mixture becomes foamy.
- Reduce to low heat and allow the mixture to simmer for 30-40 minutes until it thickens.
While the glaze is simmering, make the skewers.
- Cut the cantaloupe and honey dew melon in half and scoop the seeds out of each half.
- Take your melon baller and scoop out balls from both the cantaloupe and honey dew melon halves.
- If your mozzarella is already portioned out into balls, leave them as-is. If it's in a block (like mine was), cut the 8 oz block into 20 pieces or so....or more/less if you want bigger or smaller chunks.
- Take your skewer sticks and stack your ingredients however you wish. I followed a pattern of a melon ball, cheese or prosciutto, the other melon ball, and cheese or prosciutto (whatever one I didn't use previously).
- Note: I used 8-inch skewer sticks and made about 10 total.
Put it all together!
- Once the glaze is done and thick, place it in a bowl for serving.
- Note: the glaze must be stored at room temperature. I made the mistake of storing it in the fridge and it hardened.
- Place the skewers in the fridge for about 30 minutes to set.
- Once cooled, take the skewers out, place them on your serving dish, and drizzle some of the glaze over the top.
- Serve and enjoy! Leftovers (skewers only) can be stored in an airtight container in the fridge for 2-3 days.
What I used for this recipe:
Other favorite dinner ideas:
Cobb ‘Salad’ with Duck Fat Ranch Dressing
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!
Ashley Rothstein develops tasty, whole food, animal-based recipes that include a moderate amount of “minimally toxic” plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
