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Cantaloupe Caprese Skewer with Pepper Jelly Balsamic Glaze

These refreshing melon Caprese skewers are a nice twist on the classic Caprese salad combining sweet, savory with a hint of spice to kick up your summer parties!

Course Appetizer
Cuisine Italian
Keyword Caprese Salad
Prep Time 20 minutes
Cook Time 5 minutes
Servings 12
Author Joseph Sciascia of Recipe For A Party

Ingredients

  • 2 Cantaloupes
  • 8 oz container of plain mini mozzarella balls in water you will need 24 balls
  • 1 bunch basil you will need 48 leaves
  • 1/2 cup hot pepper jelly
  • 1 tbsp balsamic glaze usually sold next to vinegar at most stores
  • 24 5 inch bamboo skewer I like the knotted end ones

Instructions

  1. Cut the cantaloupes in half and scoop out the seeds and with a melon baller make small balls with 1 1/2 of the melons, this should give you plenty to make 48 small balls

  2. Pull 48 basil leaves from their stems

  3. Drain the water from the package of mozzarella balls

  4. Take a bamboo skewer and thread a folded basil leaf onto it and slide it to the end of the skewer, followed by a melon ball, mozzarella ball, another folded basil leaf and lastly one more melon ball. Do this with the remaining skewers and chill until ready to serve

  5. In a small saucepan over medium/high heat melt together the hot pepper jelly and balsamic glaze together until it is in liquid form, this should take 3 to 5 minutes, whisk occasionally. Taste it to adjust flavor, I wanted mine to be spicier so I added a 1/4 tsp of red chili flakes. Take off heat and set aside for only a few minutes otherwise the mixture will start to firm up again.

  6. Arrange the melon skewers on a platter and drizzle the glaze over each one with a spoon

  7. Serve chilled and makes 24 appetizer sized skewers for 12 party guests