If melon isn't your cup of tea, consider using another type of fruit. I've also made this exact recipe with ripe peaches.
- 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
- 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