Nothing pairs better with juicy, ripe cantaloupe than salty prosciutto. Add mozzarella and basil and you have an outstanding summer appetizer. It was only made better by sharing it with some of my favorite people…
Melon, Mozzarella and Prosciutto Skewers…adapted from Bon Appetit
½ cup extra virgin olive oil
1/3 cup packed fresh basil leaves
1 small cantaloupe, cut into 6 slices, peeled and seeded
Small fresh water-packed mozzarella balls
Sliced prosciutto, cut in half lengthwise, and folded into ruffle
Pulse olive oil, basil and shallot in food processor till basil and shallot are finely chopped.
Cut each cantaloupe slice into wedges. Alternate one piece of melon, one piece of prosciutto, one mozzarella ball, another prosciutto ruffle, and finally one more piece of melon on each skewer.
Arrange skewers on platter. Drizzle with basil oil and sprinkle with freshly ground black pepper if desired. Garnish with sprigs of basil.
Makes 6-8 skewers.