Melon, Prosciutto, and Fresh Mozzarella Skewers

By Jackie DeKnock  ,   

August 27, 2015

  • Yields: 6 Servings


1/2 cup olive oil

1/3 cup (packed) fresh basil leaves plus sprigs for garnish

1 medium shallot, quartered

1 small (about 2-pound) cantaloupe, halved crosswise, seeded, cut into 6 wedges, peeled

6 small fresh water-packed mozzarella balls or one 8-ounce ball, drained

6 thin slices prosciutto, cut in half lengthwise, gathered into ruffle

6 8-inch wooden skewers


Place olive oil, basil and shallot in processor and pulse until basil and shallot are finely chopped.

Cut each cantaloupe wedge crosswise in half. If using large mozzarella ball, trim and cut into 6 cubes. Slice prosciutto lengthwise.

Alternate 1 melon piece, 1 piece ruffled prosciutto, 1 mozzarella cube, 1 more prosciutto piece, and 1 more melon piece on each skewer.

Arrange skewers on platter. Drizzle with basil oil and sprinkle with cracked black pepper. Garnish with basil sprigs.

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