Melon, Mozzarella and Prosciutto Skewers

Recipe courtesy of the Learning Kitchen at UW Health at The American Center.

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  • 20 (1-inch) pieces cantaloupe or honeydew cubes (about 2 ½ cups) 
  • 20 thin slices prosciutto (about ½ lb.) 
  • 20 fresh small mozzarella balls (about 8 oz.) 
  • 20 pieces fresh basil leaves 
  • 20 (4-inch) wooden skewers 
  • ¼ cup extra virgin olive oil 
  • Dash coarse salt and freshly cracked black pepper 



  1. Thread 1 melon cube, 1 prosciutto slice, 1 mozzarella ball and a basil leaf onto each skewer.
  2. rizzle with olive oil and season with a pinch of salt and pepper. 


Makes 20 mini-skewers


Nutrition Facts