Bocconcini, Melon and Prosciutto Skewers


6 serves
15 minutes


A delightful finger food for parties or snacking at home.





220g Cherry Bocconcini
½ cup small rockmelon
10 slices prosciutto
olive oil
salt and pepper, to taste


1 Remove Cherry Bocconcini from the refrigerator to allow to reach room temperature.
2 Scoop rockmelon into small balls. A Parisienne scoop (or melon baller spoon) is very helpful!
3 Thread one melon ball, one bocconcini ball and one folded piece of prosciutto onto a toothpick. Repeat until all ingredients are used up.
4 Drizzle with oil and salt and pepper to taste.

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