Description
Refreshingly simple cantaloupe skewers paired with creamy mozzarella and fresh basil, elegantly drizzled with balsamic glaze.
Ingredients
Scale
- 1 small cantaloupe, peeled and cubed or scooped into balls
- 8 oz (226.8 g) mini mozzarella balls (bocconcini or ciliegine), drained
- 1 bunch fresh basil leaves
- 2 tablespoons balsamic glaze
- Pinch of salt (optional)
Instructions
- Prepare the cantaloupe: Cut the cantaloupe in half, remove seeds, and either use a melon baller to scoop bite-sized balls or cut into 1-inch cubes.
- Drain the mozzarella: Place the bocconcini in a fine-mesh strainer and let excess liquid drain; pat gently with a paper towel.
- Prepare basil: Rinse and gently dry basil leaves. If leaves are large, tear each leaf in half.
- Assemble skewers: Thread in the order of one cantaloupe piece, one basil leaf, and one mozzarella ball.
- Arrange and finish: Drizzle with balsamic glaze and sprinkle with salt before serving. Serve chilled.
Notes
Best if assembled within 1–2 hours of serving to avoid sogginess. If using balsamic vinegar instead of glaze, drizzle sparingly. Can substitute mozzarella with firm marinated tofu for a vegan option.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 skewer
- Calories: 120
- Sugar: 7g
- Sodium: 110mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.7g
- Protein: 7g
- Cholesterol: 0mg