* Melon Caprese Skewers
Cantaloupe, ea.
In Stock
Honeydew, ea.
In Stock
Basil Bunch, ea.
In Stock
Shallots, 8 oz. Bag
In Stock

Garlic Bulb, ea.
In Stock

Melon Caprese Skewers

  • 1/2 cup Basil Vinaigrette, recipe below
  • 1 small cantaloupe, scooped into balls or cut into chunks
  • 1 small honeydew, scooped into balls or cut into chunks
  • 1 small seedless watermelon, scooped into balls or cut into chunks
  • 20 basil leaves, stems removed, washed and dried
  • 1 mozzarella ball packed in water, drained and cubed into 20 bite-sized pieces
  • 10 slices prosciutto, cut in half lengthwise, loosely folded in half
  • Small wooden skewers  
  • Sea salt
  • Fresh black pepper
  • Basil Vinaigrette:
  • 1 shallot, roughly chopped
  • 2 cups tightly packed basil leaves, stems removed
  • 1 clove garlic
  • 1/2 tsp red pepper flakes
  • 1/2 cup olive oil
  • 2 TB red wine vinegar
  • 1 tsp salt


Thread an assortment of the ingredients on the skewer ­alternating melon, basil leaf, mozzarella,  prosciutto etc.  Arrange skewers on platter and drizzle with basil vinaigrette and sprinkle with sea salt and freshly cracked black pepper.

For the vinaigrette:

Combine all ingredients in a blender and blend for 60 seconds until very smooth. Serve immediately or refrigerate for up to 3 days. Makes 10 skewers. (Adapted from What's Gaby Cooking)

Printer Friendly Version

Returning Customer?
Privacy Policy Shipping Policy Return Policy
Shopping Cart

The Shopping Cart is currently empty

eCommerce Solution by Nexternal
Security Seals