Brochettes of Melon, Prosciutto, and Fresh Mozzarella

READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Puree olive oil, basil and shallot in processor until basil and shallot are finely chopped.
  • Can be made the day before and bring out to room temperature for an hour before serving.
  • Make round balls from the smaller end of a melon baller, leave at least a half inch around the edges. Hold a toothpick with 2 fingers, stick in a melon ball with the rounded side down.
  • Next, roll up a piece of prosciutto and place it on top of the melon ball.
  • Then stick in a mozzarella piece at the end.
  • Stick the toothpick with the mozzarella side down into the rim of the cantaloupe.
  • Repeat until both half of the cantaloupe rims are filled with these little brochettes.
  • Can be made 2 hours ahead, cover and refrigerate.
  • Divide and pour the sauce into the 2 bowls of the cantaloupe.
  • Dip a brochette into the sauce and put the whole thing in your mouth at once.
  • Enjoy!
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