Mozzarella, Melon, and Prosciutto Kebabs
½ cup Vera Jane’s Extra-Virgin Olive Oil
1/3 cup fresh basil leaves, packed
1 medium shallot, quartered
½ small cantaloupe, peeled, halved crosswise, seeded and cut into 6 wedges and cubed
½ small honeydew melon, peeled, halved crosswise, seeded and cut into 6 wedges and cubed
6 thin slices prosciutto, cut in half lengthwise, gathered in to a ruffle
1 DLM Handmade Fresh Mozzarella Ball, cut into six pieces
(6) 8-inch wooden skewers
Cracked black pepper
Basil sprigs, garnish
Using pulse or on/off turns, purée olive oil, basil, and shallot in food processor until basil and shallot are finely chopped. Cut each melon wedge crosswise into one-inch pieces. 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 a 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.