Brochettes Of Melon, Prosciutto, And Fresh Mozzarella

1. 1

   Puree olive oil, basil and shallot in processor until basil and shallot are finely chopped.

2. 2

   Can be made the day before and bring out to room temperature for an hour before serving.

3. 3

   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.

4. 4

   Next, roll up a piece of prosciutto and place it on top of the melon ball.

5. 5

   Then stick in a mozzarella piece at the end.

6. 6

   Stick the toothpick with the mozzarella side down into the rim of the cantaloupe.

7. 7

   Repeat until both half of the cantaloupe rims are filled with these little brochettes.

8. 8

   Can be made 2 hours ahead, cover and refrigerate.

9. 9

   Divide and pour the sauce into the 2 bowls of the cantaloupe.

10. 10

    Dip a brochette into the sauce and put the whole thing in your mouth at once.

11. 11

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.