Brochettes Of Melon Prosciutto And Fresh Mozzarella Recipes

BROCHETTES OF MELON, PROSCIUTTO, AND FRESH MOZZARELLA

Steps:

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

BROCHETTES OF MELON, PROSCIUTTO, AND FRESH MOZZARELLA

Steps:

• 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!