Simple can be succulent – especially when it comes to picnics! Opt for this easy-to-make summer classic: melon and prosciutto skewers. Discover the recipe and local rosés that are simply perfect for the occasion.
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
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
Homemade or store-bought basil pesto
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.
What makes this timeless appetizer such a success is the mouth-watering contrast between salty and sweet, and of course, the melon’s unmistakable delicate scent. For the perfect pairing, we suggest you uncork a bottle of Crémant de Bourgogne rosé. Composed mainly of Pinot Noir and Gamay grapes, this sparkling wine will temper the fattiness of the prosciutto. You could also opt for a rosé, whose invigorating and fruity character will really help the melon’s juicy flavours pop.