Name: Brochettes of Melon, Prosciutto, and Fresh Mozzarella
Yield: Makes 6 Servings
Ingredients: 1/2 cup olive oil; 1/3 cup (packed) fresh basil leaves plus sprigs for garnish; 1 medium shallot, quartered; 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

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Recipe information

Yield
Makes 6 Servings

Ingredients

1/2 cup olive oil

1/3 cup (packed) fresh basil leaves plus sprigs for garnish

1 medium shallot, quartered

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

Preparation

Step 1
Using on/off turns, puree olive oil, 1/3 cup basil, and shallot in processor until basil and shallot are finely chopped.
Step 2
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.)
Step 3
Arrange skewers on platter. Drizzle with basil oil and sprinkle with cracked black pepper. Garnish with basil sprigs.
Step 4
*Available at Italian markets, cheese shops, and some supermarkets.