30 mins
16 mini skewers

Celebrate in style with these Rockmelon & Prosciutto Skewers. Topped with a delicious pesto dressing, these skewers are incredibly moreish so they’ll be gone before you know it!


  1. To make the skewers, place the rockmelon balls, bocconcini, basil leaves and prosciutto pieces onto the skewers. You can do this in whatever order you’d like!
  2. To make the mint pesto, pulse the mint, basil, lemon zest, lemon juice, pine nuts and garlic in a food processor. Pulse until a breadcrumb like consistency is reached, then gradually pour in the olive oil. If the pesto is too thick, add a bit more olive oil. Next, add the salt, pepper, and chilli flakes, then blend again. Taste and season with more salt and pepper if needed.
  3. To serve, place the skewers onto a serving platter and drizzle over the mint pesto. Enjoy!

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