These easy watermelon prosciutto skewers take about 15 minutes to put together and look like something you ordered at a fancy restaurant. Because when you’re hosting a summer cookout or a backyard get-together, you want something that impresses without turning your kitchen into a disaster zone.
I first made this combo last summer, and I’ve been obsessed ever since. The salty-sweet combination of juicy watermelon, creamy mozzarella, and delicate prosciutto hits perfectly. What makes these skewers work is the contrast.
The watermelon is cold and sweet, the prosciutto is savory and slightly chewy, the mozzarella is creamy, and the basil ties it all together. There is no cooking required. It’s the kind of recipe that makes it look like you put in way more effort than you actually did, which is my favorite kind.
If you’ve ever worried that “no-cook appetizers” means a sad vegetable platter, this one will change your mind. These skewers hold up well on a platter for a few hours, which means you can actually make them ahead and enjoy your own party.
Below you’ll find the simple steps to put them together, along with a few easy variations and tips for prepping them in advance. Whether you’re feeding a crowd or want something impressive on the table with minimal effort, these skewers deliver every time.
Looking for more easy appetizers? Try my recipes for shrimp cocktail, bacon-wrapped water chestnuts, or mini pretzel dogs.
Ingredient Notes
For exact amounts needed see the recipe card below
- Watermelon: You’ll only need a quarter of a small watermelon for this recipe, which is perfect if you’ve got leftovers from a summer cookout. Look for seedless watermelon to make your life easier, and choose one that feels heavy for its size with a creamy yellow spot on the bottom.
- Prosciutto: Grab thin-sliced prosciutto from your deli counter or the pre-packaged section.
- Mozzarella balls: sometimes called bocconcini or ciliegine, depending on size. You’ll find them in the specialty cheese section, usually packed in brine or water. Pat them dry with a paper towel before assembling your skewers so they’re not dripping everywhere.
- Fresh basil leaves
How to Make Watermelon Prosciutto Skewers
- Cut your watermelon quarter into manageable chunks first, then scoop out perfect little spheres with a melon baller.
- Prosciutto tends to stick together, so work slowly and gently separate each slice. Once you’ve got them apart, use a sharp knife or kitchen scissors to cut each slice lengthwise down the middle, creating two long strips. You’ll end up with 12 strips total, which is exactly what you need for this recipe.
- Start by threading a watermelon ball onto a small skewer. Take one strip of prosciutto and weave it onto the skewer in a folded, ribbon-like fashion. It doesn’t have to be perfect; scrunch it up a bit so it looks pretty. Add a mozzarella ball next, then finish with a fresh basil leaf folded in half or left whole, depending on the size. Repeat with the remaining skewers until you’ve used up all your ingredients.
- These skewers are best when they’re fresh, but you can make them up to a few hours ahead of time if you need to.
Serving Ideas
These skewers are my go-to appetizer when I want something that looks fancy but requires zero stress. My family devours them at summer cookouts, and guests always ask for the recipe even though they’re almost embarrassingly simple to put together.
Serve them at your next backyard gathering and watch them disappear. They work beautifully as a passed appetizer at parties. Just arrange them on a platter and let guests grab them as they mingle.
These skewers also shine as part of a larger spread. Pair them with:
- Grilled fish or chicken for a light summer dinner
- A big green salad with lemon vinaigrette
- Caprese salad (since you’re already working with mozzarella and basil)
- Bruschetta or crostini for a Mediterranean-inspired menu
- Chilled pasta salad
The beauty of watermelon prosciutto skewers is that they bridge the gap between appetizer and light meal. Serve them as a starter, and nobody will leave the table hungry. Make a big batch for a pool party, and they’ll be gone before you finish pouring drinks.
How to Store
These skewers are best enjoyed fresh, but I get it, sometimes you need to prep ahead. If you’re making them for a party later in the day, you can absolutely get a head start.
Refrigerate them covered on a platter with plastic wrap. They’ll keep for up to 4 hours in the fridge. After that, the watermelon starts to release moisture, and the prosciutto loses some of its texture.
Tips & Tricks
Be sure to check out the step by step instructions
- The first time I tried using a melon baller, I ended up with more watermelon chunks than actual balls. The trick is to press down firmly and twist as you scoop. If your watermelon is too firm, let it sit at room temperature for about 30 minutes before you start. Slightly softened watermelon is much easier to work with.
- If you don’t have a melon baller, you can cube the watermelon into bite-sized pieces instead. They won’t look quite as fancy, but they’ll taste just as good.
- Prosciutto can be tricky because those delicate slices love to stick together. When you’re cutting the slices in half lengthwise, use a sharp knife and one smooth motion rather than sawing back and forth. And don’t worry if a slice tears; overlap the pieces as you thread them onto the skewer. No one will notice once it’s assembled.
- These skewers are best served within a few hours of assembly, but you can prep the components ahead of time. Ball your watermelon the morning of your party and store the balls in an airtight container in the fridge. Cut your prosciutto strips and keep them separated with small pieces of parchment paper. Then all you need to do is assemble them about 30 minutes before guests arrive.
- A drizzle of balsamic glaze right before serving adds a tangy sweetness that complements both the watermelon and prosciutto beautifully. Just don’t add it too early, or it’ll slide right off.
- Use 6-inch wooden skewers or cocktail picks for these. The shorter length makes them easier to eat as finger food.
Reader Questions
Yes, absolutely. Cut regular mozzarella into cubes that are roughly the same size as your watermelon balls. Fresh mozzarella works better than the low-moisture kind because it has that same soft, creamy texture that pairs well with the watermelon.
I wouldn’t recommend it. The watermelon releases juice as it sits, which will make the prosciutto soggy and the whole skewer a bit limp. It is best to make these no more than 2-3 hours before serving.
If you can’t find prosciutto or want a different flavor, try thinly sliced salami or serrano ham.
For an appetizer at a party where you’re serving other food, plan on 2-3 skewers per person. If these are the main appetizers and you’re not serving much else, bump it up to 4-5 per person.
Sure. Some people like to add a small cube of cantaloupe or honeydew melon for extra sweetness. A thin slice of cucumber can add a nice crunch. You could also thread on a cherry tomato if you want to go full caprese-meets-watermelon. Just keep in mind that the beauty of this recipe lies in its simplicity, and don’t overcomplicate it.
If your watermelon is overripe, the balls will fall apart when you try to skewer them. At that point, your best bet is to save that watermelon for smoothies or a fruit salad and grab a firmer one for this recipe. You need watermelon that’s ripe and sweet, but still has some structure.
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Watermelon Prosciutto Skewers
Ingredients
- ¼ small watermelon
- 6 prosciutto thin slices
- 12 mini mozzarella balls
- 12 fresh basil leaves
Instructions
- Use a melon baller to gather 12 watermelon balls.
- Peel the slices of prosciutto apart, then slice them in half lengthwise.
- On the skewers, layer the ingredients: watermelon, prosciutto, mozzarella, and end with the basil.¼ small watermelon, 6 prosciutto, 12 mini mozzarella balls, 12 fresh basil leaves
- Serve right away, or cover and chill until ready to serve.
Notes
- The first time I tried using a melon baller, I ended up with more watermelon chunks than actual balls. The trick is to press down firmly and twist as you scoop. If your watermelon is too firm, let it sit at room temperature for about 30 minutes before you start. Slightly softened watermelon is much easier to work with.
- If you don’t have a melon baller, you can cube the watermelon into bite-sized pieces instead. They won’t look quite as fancy, but they’ll taste just as good.
- These skewers are best served within a few hours of assembly, but you can prep the components ahead of time. Ball your watermelon the morning of your party and store the balls in an airtight container in the fridge. Cut your prosciutto strips and keep them separated with small pieces of parchment paper. Then all you need to do is assemble them about 30 minutes before guests arrive.
- Use 6-inch wooden skewers or cocktail picks for these. The shorter length makes them easier to eat as finger food.
- If you can’t find prosciutto or want a different flavor, try thinly sliced salami or serrano ham.
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Nutrition Information
Nutrition facts are estimates.
