Prosciutto Melon Mozzarella Skewers

Prosciutto melon mozzarella skewers are a great gluten-free appetizer option for summer entertaining! They're easy to prepare, and can be made ahead too. You'll love the combination of flavors and they look so cute on mini appetizer sticks.
Prosciutto Melon Mozzarella Skewers - Gluten-Free
Prosciutto Melon Mozzarella Skewers - Gluten-Free
Let the gluten-free summer entertaining begin! I’m all about making gluten-free appetizers right now. Especially appetizers that are the perfect finger food!
Anything on a skewer is great for all of the summer gatherings if you ask me. They’re so easy to grab from the platter and don’t require a fork and knife, which makes conversing with friends so much easier!

These prosciutto melon mozzarella skewers are sweet, salty, savory. The perfect combination of flavors! I topped my prosciutto melon skewers with a balsamic glaze reduction for a flavorful bite.
You can use any type of melon for this recipe, but I liked cantaloupe because the color is gorgeous and the creamy, smooth texture paired so well with the mozzarella and prosciutto. Experiment and try using honeydew or watermelon, too. You can even use a combination of all three!
Whatever summer gathering or potluck you attend, these prosciutto melon mozzarella skewers will be the hit of the party! They’re so easy to make and assemble ahead, just drizzle the balsamic glaze over the skewers before serving.
To make this recipe even easier, you can use a store bought balsamic glaze, but we’re going to make our own in this recipe. The glaze can be made up to a week in advance.
Aerial view of melon mozzarella balls prosciutto and basil on an appetizer skewer drizzled with balsamic vinegar glaze on white parchment paper

How to Make Balsamic Glaze

I like making my own balsamic glaze because some store bought balsamic glazes aren’t gluten-free. If you’ve ever looked in the ingredients of one, you’ll see that theres quite a few ingredients.
To play it safe, I like to my own so I know it’s for sure gluten-free. Also, this way I can control how much sugar goes into my balsamic glaze. I personally don’t put that much sugar in my glaze because I find once reduced, it’s already pretty sweet.
For this recipe, I’m just adding a few tablespoons of pure maple syrup (or honey) to the balsamic vinegar, since the melon itself is already so sweet.
To make balsamic glaze, you just add balsamic vinegar to a pot with sweetener and bring to a boil over medium high heat.
Once it start boiling, reduce the heat and let the balsamic vinegar and sweetener simmer for about 10 minutes, until it’s reduced in half.
You’ll know it’s ready when the glaze can coat the back of a spoon. Be sure to keep an eye on it, because it may take more or less time depending on how big your pot is and how high your heat is. You don’t want to burn the balsamic glaze, which can happen quickly.
Have you ever wondered how many times one person can burn balsamic vinegar in one day? Lucky you, because I can tell you. The correct answer is three. THREE times. Have you ever just been so off your game?
I’m generally pretty good at keeping an eye on things in the kitchen, but not this day. The first time I was recipe testing this balsamic glaze I was also running around cleaning my house and doing 5 other things and before I knew it the balsamic vinegar had burned. Again and again.
Finally I just finally sat there and watched it, so I wouldn’t get distracted and lo and behold it was beautiful.
I don’t say this to scare you off from making your own balsamic glaze. I say this so if you have ever burned something and wanted to give up on a recipe, just know you’re not alone. I totally do it, too! A
And I wanted to tell this to you so you don’t get distracted and let it burn. Burnt balsamic is a smell you don’t want lingering in your kitchen. It’s strong and yuck. Queue the fragrant candles and air fresheners and essential oils galore! Oof.
A bowl of cantaloupe balls with cantaloupe mozzarella prosciutto skewers in the background

Tips and Tricks for Making Prosciutto Melon Mozzarella Skewers

  • A melon baller is not necessary, but it does make the skewers look super cute since we’re using mozzarella balls. If you’d prefer, you can just cut the melon in cubes.
  • No skewers? No problem. Toss the ingredients in a bowl for a fun side dish option!
  • Use watermelon or honeydew in place of cantaloupe to suit your tastes! Or use all three for a colorful option!
  • You can use a store-bought balsamic glaze to cut down on time, just check the ingredients to make sure it’s gluten-free.

More Easy Gluten-Free Appetizer Ideas

A serving board with mini skewers of melon mozzarella prosciutto and basil drizzled with balsamic vinegar glaze.

Prosciutto Melon Mozzarella Skewers Recipe

Need an easy gluten-free recipe for your next summer gathering? Prosciutto melon mozzarella skewers with balsamic glaze are so easy to make and delicious, too! Sweet, salty, and savory – they’re so addictive! Place all of the ingredients on a small skewer, drizzle with balsamic glaze, and appetizers are served!

Prosciutto Melon Mozzarella Skewers - Gluten-Free

Prosciutto Melon Mozzarella Skewers

Prosciutto melon mozzarella skewers are a great gluten-free appetizer option for summer entertaining! They're easy to prepare, and can be made ahead too. You'll love the combination of flavors and they look so cute on mini appetizer sticks.
5 from 1 vote
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Course: Appetizer
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 24 skewers
Calories: 47kcal
Author: Megan

Ingredients

  • 1 cup balsamic vinegar
  • 2 tbsp pure maple syrup or honey
  • 1 small cantaloupe
  • 12 pieces prosciutto (sliced in half)
  • 8 oz mozzarella balls (about 24 small balls)
  • 24 basil leaves
  • 24 small wooden appetizer skewers

Instructions

  • Add balsamic vinegar and pure maple syrup to a small pot. Bring to a boil over medium high heat. 
  • Once boiling, reduce heat to medium low to a simmer. Simmer for about 10 minutes, until balsamic vinegar mixture has reduced by half and coats the back of a spoon. Let cool completely. 
  • While the balsamic glaze is cooking, halve the cantaloupe and scoop out the seeds. Using a melon baller, scoop out 48 small balls of cantaloupe. 
  • To assemble, layer the ingredients on the small wooden skewer in the following order: cantaloupe, mozzarella ball, prosciutto, basil, cantaloupe. Repeat until you have 24 small skewers, or until the mozzarella runs out. 
  • Drizzle the balsamic glaze over the skewers before serving. Serve and enjoy!

Notes

  • A melon baller is not necessary, but it does make the skewers look super cute since we're using mozzarella balls. If you'd prefer, you can just cut the melon in cubes.
  • No skewers? No problem. Toss the ingredients in a bowl for a fun side dish option!
  • Use watermelon or honeydew in place of cantaloupe to suit your tastes! Or use all three for a colorful option!
  • You can use a store-bought balsamic glaze to cut down on time, just check the ingredients to make sure it's gluten-free.

Nutrition

Calories: 47kcal | Carbohydrates: 4g | Protein: 2g | Fat: 2g | Cholesterol: 3mg | Sodium: 16mg | Potassium: 77mg | Sugar: 4g | Vitamin A: 800IU | Vitamin C: 8.5mg | Calcium: 41mg | Iron: 0.1mg
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about megan

I’m Megan

A gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let’s make gluten-free stress free together! Read more…

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