Melon and Coppa Skewers-Ideal for your cocktail party

Yields: 20 Servings Difficulty: Easy Prep Time: 20 Mins

Hello Foodies,

This week, i am sharing with you a little recipe and tips for your Christmas or new year”s party. This little cocktail food or “Amuse bouche” is still a winner. The marriage between a sweet rock melon and coppa or prosciutto, is pleasure on earth and your taste buds.

I know, you going to say this is so 1980’s, ahah i am hearing you already. However, it is still a winner. I have had 3 catering events this week end and every clients choosed it and the amount of people that came to me wuth the feedback “Omg, this is just awsome” and simple to make.

You can prepare it a day in advance so you are ready for your dinner or cocktail party.

Let’s get in the Kitchen,



0/3 Ingredients
Adjust Servings


0/8 Instructions
  • For this recipe you will need a sweet Melon (Rockmelon). To fond out if it sweet you should smell the melon. If it smell like melon it sould be sweet. If it doesnt smell anything. It owont be sweet. so pick up the rigth one and when they are in season. You will also need a tool named "the Melon baller" or "Parisian scoop". Get your coppa and skewers ready.
  • Coppa is a collection of muscles that is an extension of the loin that runs through the pork shoulder. When butchered, it has a barrel shape and is best suited for charcuterie or slow roasting. Being in the shoulder, it has a lot of fat, and it is a muscle that gets used a lot, resulting in more flavor.
  • This is the tool you need.
  • Trim your melon a little. Using themelon scoop, shape little balls of melon and keep them in a bowl near you.
  • Grab a slice of coppa and cut it in half.
  • Fold and skew the coppa onto the skewer.
  • Place the melon ball on the tray of your board and skew it though.
  • Voila. Keep them refrigirated until you need them. Bon appetit.


You can keep them for up to 3 days in the fridge.