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Melon, Prosciutto, and Fresh Mozzarella Skewers

Yields1 Serving

 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
1

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

2

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

3

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

4

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

Nutrition Facts

0 servings

Serving size

6 Servings