Can I make melon-bocconcini skewers ahead of time?

You can assemble them about 2 hours in advance (without the balsamic drizzle), but any longer and the melon starts releasing juice. I like to prep ingredients separately and assemble right before serving for the freshest taste.

What type of melon works best?

I'm partial to cantaloupe or honeydew for their firm texture and sweet flavor. Watermelon works too if you cut thicker chunks - just avoid overripe melons that'll be too soft to skewer properly.

Can I use different cheese?

Absolutely! While bocconcini is dreamy, small feta cubes give a nice salty contrast, and fresh mozzarella chunks work well too. Even burrata pearls are fabulous if you're feeling fancy (though they're messier to skewer).

How do I keep the balsamic glaze from running off?

The trick is to pat everything dry first and drizzle right before serving. If your glaze is too thin, simmer it for 5 minutes to thicken - it should coat the back of a spoon. You can find tips on making your own balsamic glaze here .

Can I make these vegan?

Yes! Swap the bocconcini for marinated tofu cubes or vegan mozzarella. Skip the honey if using it as a glaze substitute. The melon and basil combo still shines on its own!

Melon-Bocconcini Skewers That Wow Every Time

Description

Fresh and light skewers combining juicy melon and creamy bocconcini for a perfect appetizer.

Ingredients

1 small melon, cubed
200g bocconcini, drained
Fresh basil leaves
Balsamic glaze for drizzling
Salt and pepper to taste

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Instructions

Cut melon into bite-sized cubes.
Drain bocconcini and pat dry.
Thread melon, bocconcini, and basil leaves onto skewers.
Drizzle with balsamic glaze.
Season with salt and pepper.
Serve immediately.

Notes

Use firm melon for easier skewering.
Chill skewers for 30 minutes before serving for better flavor.
Substitute bocconcini with feta for a different taste.

Prep Time: 15 mins
Cook Time: 0 mins
Category: Appetizer
Method: No-Cook
Cuisine: Italian