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)
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