Melon Caprese Skewers
Hey there, Melissa from The Sweet Escape here with a simple and fresh recipe for your next summer get together. The best part? It doesn't require an oven or stove because you don't need any more heat on a bright, sunny day right? This Melon Caprese Skewer recipe combines two classic Italian ingredient combos with a fresh watermelon twist to make it the ultimate summer snack and perfect pairing with a bottle of Kendall-Jackson Vintner's Reserve Chardonnay.
You can serve these on their own or add an extra dash of flavor by serving and drizzling with a basil mint sauce. Here's what you'll need for this recipe:
Melon Caprese Skewers
- 1 Watermelon
- 1 Honeydew melon
- 1 Cantaloupe
- Medium size bocconcini
- Fresh basil
Basil Mint Sauce
- 1 c. fresh basil
- 1 c. fresh mint
- 1/4 c. chopped scallion
- 1/4 c. extra virgin olive oil
- 1 tbsp. red wine vinegar
This recipe is really flexible. It doesn't serve a specific number of people, it depends on how many you want to make. You can get plenty of balls from the melons so it's up to how much of the bocconcini and prosciutto you buy and of course how many skewers you have.
After you've cleaned out the seeds from the melons you get to do the fun part. Take your melon baller tool and go at it. There's no rules to these but generally I was using five round pieces, including the bocconcini, per serving but it will depend on the size of your skewer.
Mix up the look by rotating the order of the colors and where you place the basil and prociutto. There's no rules, really! It's a great recipe for the kids to help with. The colors are so great that they will look colorful and delicious no matter what.
For the sauce, place all the ingredients in a blender and pulse until a sauce forms. Add more oil or vinegar to taste or for a more liquid consistency.
That's it — simple! Then you have a colorful, delicious, healthy snack for your guests and bonus! it's super easy to eat with one hand and a glass of Kendall-Jackson Vintner's Reserve Chardonnay in the other of course.
If you want to make ahead, keep them in a sealed container with a lid in the fridge and just drizzle with basil mint sauce when you serve. Although I wouldn't make more than a few hours ahead as the fresh basil may wilt somewhat on you.
These are one of my go-to's when I'm having guests because they're easy, adhere to pretty much any diet restriction (skip the prosciutto to make them vegetarian), look great and appeal to guests of all ages. Now you have a reason to throw that summer get together!