Brochettes of Melon, Prosciutto, and Fresh Mozzarella

1. 1

   Using on/off turns, puree olive oil, 1/3 cup basil, and shallot in processor until basil and shallot are finely chopped.

2. 2

   Cut each cantaloupe wedge crosswise in half.

3. 3

   If using large mozzarella ball, trim and cut into 6 cubes.

4. 4

   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.

5. 5

   (Can be prepared 2 hours ahead; cover and refrigerate.

6. 6

   Bring to room temperature 15 minutes before serving.)

7. 7

   Arrange skewers on platter.

8. 8

   Drizzle with basil oil and sprinkle with cracked black pepper.

9. 9

   Garnish with basil sprigs.

10. 10

    *Available at Italian markets, cheese shops, and some supermarkets.

* Per serving · 4 servings · Values may vary.

No additional tips available.