Tuesday, September 3, 2013

Cantaloupe, Feta, and Prosciutto Skewers

Happy back to school day dabblers! The U of M campus is bustling with students today and I always love the energy of classes beginning again. Fall weather seems to have found us again in Minnesota and I am enjoying the cooler air today. 

Over the holiday weekend, we headed north to the cabin so Rosy could meet her quota of summer dock time. 
 Bailey far exceeded hers and spent quite a bit of time napping on the boat or on the dock. Here she is snuggled up in a towel looking cute as can be.

As always, the weekend was full of delicious food and indulgence. We all got to enjoy a slice of grams' blueberry pie on the boat as part of a late lunch. This pie was heaven. Grams has shared her crust recipe with all of us in the past, and it was as flaky and light as ever. She even sent the baked trimmings topped with cinnamon and sugar down to the dock as a pre-snack (we are spoiled). 

We also cooked out over the fire one night: burgers, corn on the cob, banana boats, and my new favorite kind of s'more...double mallow with a Reese's. Yum :)

While we were at the cabin, my fam gently "reminded" me that I haven't posted an actual recipe on here for awhile, and I realized they were indeed correct! So, thanks to them..we are flashing back to a few weekends ago, when I was invited to a summer harvest celebration in Wisconsin. Everyone was bringing a dish to share and I made one of my favorite go-to appetizers. These Cantaloupe, Feta, and Prosciutto Skewers pack a big flavor punch, have great visual appeal, and are super easy to make. 

Step 1. Assemble your cast of characters: cantaloupe, prosciutto (I love La Quercia), and feta (I used sheep's milk). 

Step 2. Remove the skin and seeds from your cantaloupe and cut it into workable-sized chunks. Slice those chunks further down into bite-sized pieces. 

Step 3. Slice your feta into bite-sized pieces. I broke the piece pictured above down into 4 pieces. Keeping your cheese cold throughout this process makes the slicing easier and will prevent the feta from crumbling during assembly. I worked in small chunks and kept the cheese that I wasn't working with at the moment in the fridge. After you have slice the feta, slice or rip off a small piece of prosciutto and roll into into a small bundle. 

Step 4. Assemble. On a small skewer or toothpick, layer one piece of cantaloupe, a piece of feta, the prosciutto bundle, and another piece of cantaloupe. I love the bright color of these and the way the layering adds visual interest.  You get this great flavor combo of the sweet cantaloupe, balanced by the saltiness of the prosciutto and the rich tang of the feta. 

Step 5. Repeat Steps 2-4 until you have created a small army of appetizers. 

Step 7. Take said appetizers to a party and enjoying amazing food in great company while gazing out at a beautiful scene (eating the entire plate in the comfort of your own kitchen is also acceptable). 

As a fun party bonus, we got to walk amongst the grape rows of Villa Bellezza. What an incredibly beautiful winery owned by the Dahlen family. Their wine is incredible and their spirit and joy even better. Check out their lovely website for more information on this magical spot. 

What appetizers have you been cooking up lately? Football season snacks will soon be upon us :)

-The Delicious Dabbler


  1. I love this post... Missed being with the puppies and family this weekend!