Practical picnic

Sunny skewers

A summer classic, melon and prosciutto has been reinvented… on a stick! Simply slip all the ingredients onto a skewer and keep refrigerated until ready to eat—it’s that easy. Want to jazz it up a touch? Prepare basil and lemon pesto—the perfect lip-smacking sauce to serve with these succulent skewers. For a bit of variety, replace the bocconcini pearls with feta cubes and drizzle with balsamic glaze. Any way you make it, it’s a great start to any meal!

Dolce vita style

We love finding inspiration in all things Italian, especially molto bene Italian cuisine! For your next impromptu backyard 5 à 7, put together an Italian-style platter of charcuteries (mortadella, bresaola, speck) cheeses (Asiago, mozzarella di buffala, Gorgonzola), bruschetta, breadsticks (grissini), marinated vegetables and olives. Buon appetito!

Melon and prosciutto skewers

Preparation: 10 minutes
Cost per serving: About $3
4 servings

Ingredients

• 1 ripe cantaloupe, very firm (or a variety of melons: honeydew, canary melon, watermelon)
• 12 thin slices prosciutto (about 180 g – 6 oz)
• 1 container (19 units) cocktail bocconcini
• Fresh basil leaves
• Juice of 1 lemon
• Freshly ground pepper
• Sauce (optional)
• Homemade or store-bought basil pesto

Preparation

1. Cut melon in half and remove seeds.

2. Using a melon baller, remove flesh from melon.

3. On a skewer, alternate basil leaf, cheese, melon and prosciutto. Repeat until skewer is full.

4. Drizzle with lemon juice and grind some fresh pepper over top.

5. Serve chilled with a side of basil pesto if desired.

TIP

Melon balls are perfect for all your summer recipes.

Try adding them to your favourite salads, cold soups or even cocktails. 

Melon, proscuitto and rosé 

For the perfect pairing, we suggest you uncork a resh rosé, whose invigorating and fruity character will really help the melon’s juicy flavours pop, and contrast with the salty side of the famous charcuterie.