Fresh, light, and delicious! These skewers combine sweet cantaloupe, caramelized halloumi, crisp cucumber ribbons, and savory prosciutto for a delicious sweet and savoury appetizer. Add a little fresh basil and a drizzle of balsamic reduction, and you’ve got the perfect thing to serve for summer get-togethers, a holiday party, or whenever!
Serve these skewers alongside some homemade Brazilian Limeade.
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Why You'll Love This Recipe
- Perfect Balance of Flavors: Sweet cantaloupe, salty halloumi, and savory prosciutto come together in every bite.
- Fresh and light appetizer
- Simple assembly
- Beautiful presentation
- Naturally gluten free
Ingredients
See the recipe card below for a full list of ingredients and measurements.
How To Make Cantaloupe & Halloumi Skewers
Here are the step-by-step instructions to make this recipe.
Step 1: Caramelize the halloumi cheese.
Cut the halloumi into 12 evenly sized-cubes. Heat a non-stick pan over medium-low heat and melt a little butter (or sub for olive oil). Brown the halloumi cubes lightly on both sides.
Add honey and lime juice to the pan, tossing the halloumi to coat. Cook for a few more minutes until the halloumi becomes golden and caramelized. Remove from the pan and set aside.
Step 2: Make cantaloupe balls and cucumber ribbons.
Using a melon baller, scoop out 24 cantaloupe balls and set them aside.
Place an English cucumber flat on a cutting board. Use a vegetable peeler to create long, thin ribbons. Rotate the cucumber slightly after every few ribbons, stopping when you reach the seeded core. (You’ll need 12 ribbons total. I used two English cucumbers to get 12 ribbons)
Step 3: Begin assembling the skewers.
On each skewer, layer the ingredients in this order:
Start with a cantaloupe ball. Fold a cucumber ribbon a few times, then skewer it.
Step 4: Continue assembling.
Add a halloumi cube. Add a fresh basil leaf.
Step 5: Finish assembling the skewers.
Fold a slice of prosciutto and skewer it. Finish with another cantaloupe ball. Repeat for the remaining eleven skewers.
Step 6: Arrange on a plate and serve.
Arrange the skewers on a decorative plate or platter. Drizzle with balsamic dressing if desired. Serve immediately and enjoy!
Expert Tips
- Prep Ahead: Caramelize the halloumi and prepare the cantaloupe balls and cucumber ribbons in advance, storing them separately until ready to assemble.
- Serve Immediately: These skewers are best enjoyed fresh, so assemble close to serving time.
- Use Extra Basil for Garnish: Scatter a few extra fresh basil leaves around the platter for a pop of green.
Recipe FAQs
Yes! You can prepare the halloumi, melon balls, and cucumber ribbons ahead of time. Store them separately in airtight containers in the refrigerator and assemble the skewers just before serving to keep them fresh.
If halloumi isn’t available, try a firm feta cheese as a substitute and just skip the cooking.
This recipe makes 12 skewers, perfect as appetizers for 6–12 people depending on serving size.
You can absolutely use halloumi straight from the package, and it will still taste delicious! However, browning the halloumi adds a lovely golden crust and a caramelized flavor that takes these skewers to the next level.
If you tried these Cantaloupe & Honey Halloumi Skewers or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
Recipe
Melon and Prosciutto Skewers with Halloumi
Ingredients
Honeyed Halloumi
- 200 g halloumi cheese cut into 12 cubes
- 1 tbsp butter or olive oil
- 2 tsp honey
- 2 tsp lime juice
Skewer Ingredients
- 1 medium cantaloupe
- 2 English cucumbers
- 12 large basil leaves
- 12 strips prosciutto
To Top
- drizzle of balsamic reduction optional
Instructions
- Cut the halloumi into 12 evenly sized cubes. Heat a non-stick pan over medium-low heat and melt a little butter (or sub for olive oil). Brown the halloumi cubes lightly on both sides.200 g halloumi cheese, 1 tablespoon butter or olive oil
- Add honey and lime juice to the pan, tossing the halloumi to coat. Cook for a few more minutes until the halloumi becomes golden and caramelized. Remove from the pan and set aside.2 teaspoon honey, 2 teaspoon lime juice
- Using a melon baller, scoop out 24 cantaloupe balls and set them aside.1 medium cantaloupe
- Place an English cucumber flat on a cutting board. Use a vegetable peeler to create long, thin ribbons. Rotate the cucumber slightly after every few ribbons, stopping when you reach the seeded core. (You’ll need 12 ribbons total. I used two English cucumber to get 12 ribbons)2 English cucumbers
- On each skewer, layer the ingredients in this order:Start with a cantaloupe ball. Fold a cucumber ribbon a few times, then skewer it. Add a halloumi cube. Add a fresh basil leaf. Fold a slice of prosciutto and skewer it. Finish with another cantaloupe ball.12 large basil leaves, 12 strips prosciutto
- Arrange the skewers on a decorative plate or platter. Drizzle with balsamic dressing if desired. Serve immediately and enjoy!drizzle of balsamic reduction
Notes
- Prep Ahead: Caramelize the halloumi and prepare the cantaloupe balls and cucumber ribbons in advance, storing them separately until ready to assemble.
- Serve Immediately: These skewers are best enjoyed fresh, so assemble close to serving time.
- Use Extra Basil for Garnish: Scatter a few extra fresh basil leaves around the platter for a pop of green.
Nutrition
If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went! Let’s connect on Instagram and tag me in your food pics!
‘Til next time,
Christy
Meg says
What a beautiful appetizer! Really enjoyed making and presenting these for my dinner party. The cucumber ribbons are so pretty!