Brochettes of Melon, Prosciutto, and Fresh Mozzarella

"This recipe is based on a Bon Appetit recipe found on Epicurious.com. I made a few changes on size and presentation and I got "WOWs" from everyone at my luncheon! If you want the original version, just go to Epicurious under the same recipe title."
 
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photo by glynn117 photo by glynn117
photo by glynn117
Ready In:
30mins
Ingredients:
7
Serves:
8
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ingredients

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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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RECIPE SUBMITTED BY

I'm a self-taught home cook who reads cookbooks like a novel. Then I try out all different nationalities of recipes, especially the more complicated ones...I love a challenge! I entertain often and enjoy cooking for others more than for myself. If my friends and family are happy eating my cooking, then I'm ecstatic!
 
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