Although not as widely known as peanut butter and jelly, or salt and pepper, I consider melon and prosciutto to be a classic flavor combination. There is something about the sweet juiciness of the melon that so wonderfully complements the salty porkiness of the prosciutto. Throw some fresh mozzarella in the mix and you've got an appetizer that is insanely divine to eat!
This recipe serves the trio on a skewer, making it the perfect crowd-pleasing cocktail party bite. A drizzle of thick basil oil takes the easy and quick-to-prepare brochettes to a whole new level of deliciousness. Sound like something you might enjoy? Get the recipe and
1/2 cup olive oil
1/3 cup (packed) fresh basil leaves plus sprigs for garnish
1 medium shallot, quartered
1 small (about 2-pound) cantaloupe, halved crosswise, seeded, cut into 6 wedges, peeled
6 small fresh water-packed mozzarella balls or one 8-ounce ball, drained
6 thin slices prosciutto, cut in half lengthwise, gathered into ruffle
6 8-inch wooden skewers
If melon isn't your cup of tea, consider using another type of fruit. I've also made this exact recipe with ripe peaches.
- 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.
- Appetizers, Finger Foods