Brochettes Of Melon, Prosciutto, And Fresh Mozzarella Recipe

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

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   Using on/off turns, puree extra virgin olive oil, 1/3 c. basil, and shallot in processor till basil and shallot are finely minced.

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   Cut each cantaloupe wedge crosswise in half.

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

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   Alternate 1 melon piece, 1 piece ruffled prosciutto, 1 mozzarella ball or possibly cube, 1 more prosciutto piece, and 1 more melon piece on each skewer.

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   (Can be prepared 2 hrs ahead; cover and chill.

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   Bring to room temperature 15 min before serving.)

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   Arrange skewers on platter.

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   Drizzle with basil oil and sprinkle with cracked black pepper.

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    Garnish with basil sprigs.

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    This recipe yields 6 servings.

No additional tips available.