Cantaloupe Prosciutto Kebabs

Melon Proosciutto Grilled Kebabs
28 December 2009
Russ Faulk, Kalamazoo Outdoor Gourmet, Grillmaster

Sweet and summery cantaloupe meets the heat of the grill for nicely caramelized sugars contrasted by salty, cured-pork. This simple appetizer is sure to be a hit every time you serve it.




    • 1 large cantaloupe
    • 4 to 5 ounces thinly-sliced prosciutto (or Speck, see note)
    • 6 skewers, about 8 inches long


Preheat the grill for direct grilling at about 500°F.

Cut the cantaloupe into cubes, roughly 1-1/2 inches in size. Slice the prosciutto into strips about 1 inch wide. Wrap one piece of cantaloupe at a time with one slice of prosciutto, and slide it onto the skewer so that the skewer holds the prosciutto in place.

Continue this process until you have completed 6 skewers. Grill over direct heat for a couple of minutes on each of the four sides, until the cantaloupe is nicely marked and the edges of the prosciutto are crisped. Serve warm.

Note: Speck is a version of prosciutto that is smoked in addition to being salt cured. For this recipe I used Speck La Quercia Americano, made in Norwalk, Iowa. The apple wood smoke flavor added nicely to the dish, and the Speck was quite a bit leaner than traditional prosciutto.

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