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|
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