Prosciutto-Wrapped Melon Skewers
Juicy cantaloupe cubes wrapped in thin-sliced prosciutto and threaded on skewers, finished with fresh basil and a drizzle of olive oil for an elegant no-cook paleo appetizer.
Ingredients
- 32 cubes ripe cantaloupe, 1-inch cubes
- 4 oz thinly sliced prosciutto, halved lengthwise
- 16 leaves fresh basil leaves
- 2 tsp extra-virgin olive oil
- 1/4 tsp black pepper, freshly ground
Instructions
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1
Place one fresh basil leaves leaf on top of each 32 cubes 1-inch cubes ripe cantaloupe cube.
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2
Wrap a half-strip of 4 oz halved lengthwise thinly sliced prosciutto around each basil-topped melon cube.
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3
Thread wrapped cubes onto small skewers or toothpicks, 2 per skewer.
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4
Arrange on a platter, drizzle with 2 tsp extra-virgin olive oil, and finish with 1/4 tsp freshly ground black pepper.
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5
Serve immediately or refrigerate for up to 1 hour before serving.