Posh no-cook Parma ham, melon, and mozzarella skewers
I made these gorgeous skewers the other day, inspired by a recipe I saw in one of my treasured old "Elle a Table" magazines. Splashed with sweetened Muscat wine (dry sherry works too), this delicious combination of gentle alcoholic sweetness and Italian dolce vita makes for the ultimate nerve relaxant. If you don't have skewers just serve it as a salad and remember, work is over, time to relax. Sue Ellen style.

Posh no-cook Parma ham, melon, and mozzarella skewers

Posted on July 14, 2010
Categories: All Recipes, Main Courses, meat and chicken, Starter, Superfast
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Recipe by: Inpsired by Elle a table, Jul/Aug 2007
Busy:20 min, Total prep time: 20 min
Serves: 2 as a main, 4 as a starter 
Toast the bread slices in a toaster, then rub them on both sides with the cut side of a halved garlic clove. Brush both sides of each slice generously with olive oil, and cut them into 2cm by 2cm squares.

Cut the melon in half and de-seed it. Spoon its flesh out with a teaspoon, trying to scoop out even sized chunks. Use a mini scoop if you have one for perfect little balls.

Chop the mozzarella into even sized cubes and wedges (of about 2 cm)

On each skewer, thread a bread cube, a folded basil leaf, a piece of mozzarella, half a ham slice, a chunk of melon and another bread cube. Make 8 skewers.

Mix the muscat with 2 tablespoons olive oil and shake well in a sealed container to blend.

Line the skewers in a shallow dish, Season with salt (lightly) and pepper and pour the mixture over. Eat immediately, or chill in the fridge.

Serve with a green salad on the side drizzled with the skewer juices and mixed with a few chopped leaves of basil and any leftover melon, bread cubes and mozzarella.

Toast the bread slices in a toaster, then rub them on both sides with the cut side of a halved garlic clove. Brush both sides of each slice generously with olive oil, and cut them into 2cm by 2cm squares.

Cut the melon in half and de-seed it. Spoon its flesh out with a teaspoon, trying to scoop out even sized chunks. Use a mini scoop if you have one for perfect little balls.

Chop the mozzarella into even sized cubes and wedges (of about 2 cm)

On each skewer, thread a bread cube, a folded basil leaf, a piece of mozzarella, half a ham slice, a chunk of melon and another bread cube. Make 8 skewers.

Mix the muscat with 2 tablespoons olive oil and shake well in a sealed container to blend.

Line the skewers in a shallow dish, Season with salt (lightly) and pepper and pour the mixture over. Eat immediately, or chill in the fridge.

Serve with a green salad on the side drizzled with the skewer juices and mixed with a few chopped leaves of basil and any leftover melon, bread cubes and mozzarella.

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Rating: 2.4/5 (20 votes cast)
Posh no-cook Parma ham, melon, and mozzarella skewers, 2.4 out of 5 based on 20 ratings
This combination can also be served as a salad.

Go light on the salt or skip it altogether. The Parma ham is already salty enough.

These skewers are also great pre-meal snacks at a party and can be prepared a few hours ahead.
Ingredients

2 thick slices of bread
1 garlic clove
Olive oil
1 ripe Charentais melon (round melon with pale green skin and bright orange flesh)
8 slices Parma ham
1 large ball mozzarella
8 whole basil leaves + small handful chopped leaves for the salad.
3 tablespoons sweet Muscat wine or dry white sherry
Salt and pepper
Green salad to serve


2 Comments to “Posh no-cook Parma ham, melon, and mozzarella skewers”

  • Judy Bud

    July 15th, 2010 at 3:12 pm


    I have just printed off a recipe but the print size is so small that I cannot read it at all.
    Please can you arrange a facility whereby one can have the option of enlarging the size of the font.
    I have tried cutting and pasting to a page and then altering the font size but the spacing is weird and I cannot change background colour either.

    VA:F [1.9.1_1087]
    Rating: 0.0/5 (0 votes cast)
  • Anne-Laure

    July 22nd, 2010 at 7:52 pm


    Hi Judy I know this is a problem with some browsers. I am working on it to fix it. Watch this space!

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