Brochettes Of Melon, Prosciutto, And Fresh Mozzarella

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 1/2 cup olive oil
• 1/3 cup fresh basil leaf (packed)
• 1 medium shallot, quartered
• 1 small cantaloupe, halved, crosswise, seeded
• 6 ounces water-packed fresh mozzarella balls, cut into about the same size of the melon balls
• 6 -8 slices thin prosciutto, cut into 4 pieces
• toothpick

Recipe

• 1 puree olive oil, basil and shallot in processor until basil and shallot are finely chopped.
• 2 can be made the day before and bring out to room temperature for an hour before serving.
• 3 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.
• 4 next, roll up a piece of prosciutto and place it on top of the melon ball.
• 5 then stick in a mozzarella piece at the end.
• 6 stick the toothpick with the mozzarella side down into the rim of the cantaloupe.
• 7 repeat until both half of the cantaloupe rims are filled with these little brochettes.
• 8 can be made 2 hours ahead, cover and refrigerate.
• 9 divide and pour the sauce into the 2 bowls of the cantaloupe.
• 10 dip a brochette into the sauce and put the whole thing in your mouth at once.
• 11 enjoy!