Watermelon Caprese Skewers
Say goodbye to boring vegetable platters that everyone and their mother brings to a party and say hello to these fun Watermelon Caprese Skewers!
Servings: 20 skewers
- 1/2 seedless watermelon
- 8 oz ciliegine fresh mozzarella
- 8 oz thinly sliced prosciutto
- 1 cup fresh basil leaves about 40
- Filippo Berio Balsamic Glaze for drizzling
- 1 tablespoon Filippo Berio Extra Virgin Olive Oil
- 2 cups baby arugula
- 1/2 lemon juice
- salt and pepper
- cocktail toothpicks
In a medium sized mixing bowl, toss arugula with olive oil and lemon juice. Season with salt and pepper, then arrange it on a platter.
Slice watermelon into 1 inch squares and set aside.
Pierce the watermelon, mozzarella, basil, and prosciutto through the toothpick. Repeat once more and place the watermelon skewers over the arugula. Season the skewers with salt and pepper, then drizzle the balsamic glaze over top.
*Nutrition information is approximate and was calculated using a recipe nutrition label generator.
*If you worry that your guests might not enjoy biting into a basil leaf, you can chop the basil instead and sprinkle it over top before serving. I like using an herb scissors for this.
Calories: 76kcal | Carbohydrates: 8g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 85mg | Potassium: 159mg | Fiber: 1g | Sugar: 7g | Vitamin A: 755IU | Vitamin C: 10mg | Calcium: 54mg | Iron: 1mg