Can’t Take the Heat, Get out of the Kitchen...
Ingredients
- Adapted from Epicurious-Brochettes of Melon Prosciutto, and Fresh Mozzarella
- 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
Basil Oil
- 1/2 cup EVOO olive oil
- 1/3 cup packed fresh basil leaves plus sprigs for garnish
- 1 medium shallot quartered
Instructions
- 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.)
- For basil oil: Using on/off turns, puree olive oil, 1/3 cup basil, and shallot in processor until basil and shallot are finely chopped.
- Arrange skewers on platter. Drizzle with basil oil and sprinkle with cracked black pepper. Garnish with basil sprigs.
And now for my stupid easy rendition!
- Forget the skewers
- Cut cantaloupe into bitesized 1" pieces (add watermelon if you like) and place on platter
- Add mozzarella balls
- Shred prosciutto and toss on top of melon and cheese.
- Drizzle with basil oil and garnish plate with basil sprigs