Rockmelon & Prosciutto Skewers
Celebrate summer with rockmelon & prosciutto skewers, topped with mint pesto—perfect for quick, tasty entertaining. [30 mins, 16 skewers]
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Cooking tools:
- Serving platter
- Oven
Ingredients
- 1 rockmelon, scooped out with a melon baller
- 170g sliced prosciutto, torn into pieces
- 220g container mini bocconcini
- Handful of fresh basil leaves
- 4 cups fresh mint leaves
- ½ cup fresh basil leaves
- Zest and juice of 1 lemon
- ¼ cup pine nuts, toasted
- 2 garlic cloves
- ¼ cup olive oil
- ¼ tsp each of salt, pepper and chilli flakes
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