Fresh Mozzarella, Melon, and Prosciutto Kebabs—Gluten Free

1/2 cup Vera Jane's Extra-Virgin Olive Oil
1/3 cup fresh basil leaves, packed
1 medium shallot, quartered
1 small cantaloupe (about 2 pounds), peeled, halved crosswise, seeded, and cut into 6 wedges
1 DLM Fresh Mozzarella Ball, cut into six pieces
6 thin slices prosciutto, cut in half lengthwise, gathered into a ruffle
(6) 8-inch wooden skewers
Cracked black pepper
Basil sprigs

Using on/off turns, purée olive oil, basil, and shallot in food processor until basil and shallot are

finely chopped. Cut each cantaloupe wedge crosswise in half. Alternate 1 melon piece, 1 piece ruffled

prosciutto, 1 mozzarella piece, 1 more prosciutto ruffle, and 1 more melon piece on each skewer.

Arrange skewers on platter. Drizzle with basil oil and sprinkle cracked black pepper. Garnish with

basil sprigs. Can be prepared 2 hours ahead; cover and refrigerate. Bring to room temperature 15

minutes before serving.

Makes 6 servings

Allergy Warning: Contains milk