Melon and Olive Mini Skewers with Black Pepper Honey

• 3/4 cup honey
• 2 teaspoons freshly ground coarse black pepper
• 4 sprigs fresh thyme
• 2 medium sprigs fresh rosemary
• 1/2 large or 1 small cantaloupe melon, seeded and peeled
• One 7-ounce can jumbo pitted green olives, rinsed and drained
• One 8-ounce container bite-size fresh mozzarella balls (ciliegine), drained and patted dry
• 2 cups small fresh basil leaves

1. Special equipment: 24 mini bamboo skewers
2. For the honey: Stir together the honey, 1/4 cup water, the pepper, thyme and rosemary in a small saute pan over medium heat.
3. Bring the mixture to a boil, then reduce the heat to low and simmer for about 8 minutes.
4. Remove from the heat and set aside to cool slightly.
5. Strain the honey into a small bowl and set aside while you assemble the skewers.
6. For the skewers: Using a melon baller, scoop out 24 rounds from the peeled melon.
7. Thread each skewer with a melon ball, basil leaf, mozzarella ball, another basil leaf and an olive.
8. To serve, place the skewers on a platter and drizzle with the honey.

honey, freshly ground coarse black pepper, thyme, rosemary, cantaloupe, jumbo pitted green olives, mozzarella, fresh basil

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/melon-and-olive-mini-skewers-with-black-pepper-honey.html (may not work)