Ingredients:

  • 4 cups (600g) seedless watermelon, scooped into 1-inch balls or cubed
  • 12 oz (340g) mini mozzarella pearls (ciliegine)
  • 12-15 large fresh basil leaves
  • 6 oz (170g) thinly sliced prosciutto, cut into 1-inch strips
  • 1/4 cup (60ml) balsamic glaze
  • 2 tbsp (30ml) extra-virgin olive oil
  • 1/2 tsp (3g) flaky sea salt
  • 1/4 tsp (1g) freshly cracked black pepper

Instructions:

  1. Scoop the watermelon into uniform spheres or cut into 1-inch cubes. Slice prosciutto strips lengthwise. Pat mozzarella pearls dry with a paper towel.
  2. Fold each prosciutto strip into a loose ribbon or accordion shape to add volume and salt concentration to each bite.
  3. Assemble the skewers by threading ingredients in this order: watermelon piece, folded prosciutto ribbon, mozzarella pearl, and a folded basil leaf.
  4. Arrange skewers on a platter. Whisk olive oil and balsamic glaze together in a small bowl, drizzle over the skewers, and season immediately with flaky sea salt and black pepper.