Food Recipes Grilled Cantaloupe and Prosciutto Skewers Be the first to rate & review! This fun take on the classic appetizer is perfect for summer dinner parties. By Julia Levy Julia Levy Julia Levy has been testing and developing recipes for over eight years. She has worked in the culinary arts since 2009 as a humble line cook and intern. In her 12-plus years in the food industry, she has held various positions such as prep cook, food runner, and test kitchen assistant. She began her recipe-developing career at Oxmoor House and currently creates recipes for Real Simple, among many others. Highlights: * Received her Bachelor's of Science in Culinary Nutrition from Johnson & Wales University * Received an Associate of Occupational Studies, Culinary Arts from The Culinary Institute of America * Published at Southern Living, HuffPost, New York Daily News, Health, Cooking Light, and more Real Simple's Editorial Guidelines Published on July 15, 2021 Print Rate It Share Share Tweet Pin Email Hands On Time: 25 mins Total Time: 25 mins Yield: Serves 6 as a meal or 12 as an appetizer Cantaloupe and prosciutto is a classic salty-sweet combination that highlights the best summer melon. Here, you'll turn it into easy skewers, and pair it with salty halloumi cheese and ciabatta bread. Halloumi is an ideal grilling cheese since it retains its shape even over high heat. A few mint leaves draw together the flavors nicely. If you have basil on hand, several leaves added to the plate would be welcome, too. Serve with a dry rosé or sparkling white wine. Tip: Be sure to brush the ciabatta well with the oil to avoid burning. Ingredients Olive oil, for grill grates and brushing 24 1-in. cubes cantaloupe (from 1 firm-ripe cantaloupe) 12 fresh mint leaves, plus torn mint for serving 6 thin slices prosciutto (about 4 oz.), cut in half lengthwise 24 1-in. cubes Halloumi cheese (from 1 lb. Halloumi) 24 1-in. cubes ciabatta bread (from 6 oz. ciabatta) 2 tablespoons balsamic glaze Directions Preheat grill to medium-high (400°F to 450°F) and lightly oil grates. Wrap 12 cantaloupe cubes each with 1 mint leaf, then with 1 prosciutto piece. Thread 1 wrapped cantaloupe cube, 1 unwrapped cantaloupe cube, 1 Halloumi cube, and 1 bread cube onto each of 24 (8 inch) presoaked skewers (add more pieces to larger skewers). Brush with oil. Place skewers on grill grates. Grill, uncovered, flipping once, until grill marks appear on both sides, about 1 minute per side. Transfer skewers to a platter. Drizzle with balsamic glaze and top with torn mint. Victor Protasio Rate it Print