• 220g Cherry Bocconcini
  • 1 half of a small rockmelon
  • 10 slices of prosciutto
  • olive oil
  • salt and pepper, to taste


  1. Remove Cherry Bocconcini from the refrigerator to allow to reach room temperature.
  2. Scoop rockmelon into small balls. A Parisienne scoop (or melon baller spoon) is very helpful!
  3. Thread one melon ball, one bocconcini ball and one folded piece of prosciutto onto a toothpick. Repeat until all ingredients are used up.
  4. Drizzle with oil and salt and pepper to taste.
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