7 minutes ago
Tuesday, June 22, 2010
This appetizer is reserved for the hot summer months only.
Who doesn't love good Prosciutto di Parma with melon?
The basil shallot dressing adds a little pizazz and color to the fresh mozzarella.
Try these at your next outdoor party and watch them disappear! (I sound like a commercial).
Prosciutto, Melon & Mozzarella Skewers: (adapted from Epicurious)
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 cubes (I bought my melon already cut up)
fresh water-packed mozzarella balls
thin slices of good prosciutto, cut in half lengthwise, gathered into ruffle
6 8-inch wooden skewers
Make the dressing in a food processor, by pulsing the basil and shallot together and adding the olive oil thru the feed tube. Can be made ahead.
Thread your wooden skewers with a melon cube, ruffle of prosciutto and ending with a mozzarella ball.
Arrange them decoratively on a platter and drizzle dressing over just before serving.