Prep Time: 30 min.

If you love an easy recipe with only a few ingredients, it's hard to beat the classic Italian staple of prosciutto and melon. With sweet, juicy cantaloupe shaped into carrots paired with thinly sliced cured ham roses, this classic Summer appetizer got the perfect Easter makeover.

Welcome your guests with these tasty prosciutto melon skewers as a festive starter, or serve them as a delightful side dish for Easter lunch. If you are short on time, you can make this dish in advance and store it in the fridge for 5-10 minutes before serving.

Honeydew or gala would be tasty alternatives to cantaloupe, but you can also use other fruits, such as fresh figs, pears, nectarines, or peaches. Feel free to swap the fresh mint for basil leaves.

What you need

Instructions

1. Slice the cantaloupe about 1 cm thick (0.4 inches).

2. Use the petal-shaped cookie cutter to shape the 'carrot' pieces.

3. Now slice a cucumber in 1 cm thick (0.4 inch pieces).

4. Cut out the cucumber shapes with the flower-shaped cutter.

5. With the rounded part of the petal cutter, remove one of the flower petals and place it on top of the melon carrot.

6. Skewer the two parts together.

7. Carefully lift the prosciutto ham pieces from one another so they are still intact.

8. Fold each piece over lengthwise twice.

9. Cut the long piece of prosciutto in half.

10. Fold and twist each half into a rose.

11. Make one larger rose without cutting the prosciutto in half for the slightly larger center rose.

12. Place a mint leaf in each prosciutto rose.

13. Arrange the melon and cucumber carrots on a platter (my platter was about 20 cm wide/ 8 inches).

14. Place the large prosciutto rose in the center and the smaller rosettes between each carrot.

15. Drizzle with good olive oil, balsamic glaze, and sprinkle with flaky sea salt.

16. Serve.

Notes

The skewers and cookie cutters are linked in my Shop.

To make an easy melon and prosciutto salad, arrange a few handfuls of crispy rocket on a serving platter, place the melon carrots and prosciutto roses on top, as well as either bocconcini or burrata. Top it with a delicious vinaigrette of balsamic vinegar and olive oil. Sprinkle with flaky sea salt and serve.