Melon Prosciutto And Fresh Mozzarella Skewers Recipes

Steps:

• Using on/off turns, puree olive oil, 1/3 cup basil, and shallot in processor 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. Alternate 1 melon piece, 1 piece ruffled prosciutto, 1 mozzarella ball or cube, 1 more prosciutto piece, and 1 more melon piece on each skewer. (Can be prepared 2 hours ahead; cover and refrigerate. Bring to room temperature 15 minutes before serving.)
• Arrange skewers on platter. Drizzle with basil oil and sprinkle with cracked black pepper. Garnish with basil sprigs.
• *Available at Italian markets, cheese shops, and some supermarkets.

Steps:

• Place first 5 ingredients in a blender or food processor.
• Blend or pulse until the shallot and basil are finely chopped.
• Cut melon in half and scoop out the seeds. Using a small melon baller (about the same size as the cheese balls), create as many melon balls as you can.
• Create your masterpiece! To arrange your skewer, start with a melon ball. Next ruffle a piece of prosciutto and slide that on. Next add a mozzarella ball then another piece of ruffled prosciutto and finally another melon ball. Continue until all skewers have been created. Arrange on your platter.
• You can make this a couple of hours ahead but you should cover and place in the refrigerator. (Do not put the basil oil in the refrigerator).
• When ready to serve, drizzle skewers with the basil oil and garnish with a few basil leaves.