Recipes

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.

SERVINGS: 6 Servings

ALLERGENS: Milk

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