Brochettes Of Melon, Prosciutto, And Fresh Mozzarella Recipe

• 1/2 c. extra virgin olive oil
• 1/3 c. fresh basil leaves - (packed) plus additional sprigs for garnish
• 1 med shallot quartered
• 1 sm cantaloupe - (abt 2 lbs) halved crosswise, seeded, cut into 6 wedges, peeled
• 6 sm fresh water-packed mozzarella balls liquid removed (or possibly one 8-ounce ball) see * Note
• 6 x thin slices prosciutto halved lengthwise, gathered into ruffles
• 6 x wooden skewers - (8" long)

1. * Note: Available at Italian markets, cheese shops, and some supermarkets.
2. Using on/off turns, puree extra virgin olive oil, 1/3 c. basil, and shallot in processor till basil and shallot are finely minced.
3. Cut each cantaloupe wedge crosswise in half.
4. If using large mozzarella ball, trim and cut into 6 cubes.
5. 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.
6. (Can be prepared 2 hrs ahead; cover and chill.
7. Bring to room temperature 15 min before serving.)
8. Arrange skewers on platter.
9. Drizzle with basil oil and sprinkle with cracked black pepper.
10. Garnish with basil sprigs.
11. This recipe yields 6 servings.

extra virgin olive oil, fresh basil, shallot, cantaloupe, water, thin slices prosciutto halved lengthwise, wooden skewers

Taken from cookeatshare.com/recipes/brochettes-of-melon-prosciutto-and-fresh-mozzarella-93171 (may not work)