* Melon Caprese Skewers
Cantaloupe, ea. THUMBNAIL
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$3.99
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Honeydew, ea. THUMBNAIL
In Stock
$4.99
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1/4 lb. Prosciutto, Sliced THUMBNAIL
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$7.49
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Organic Basil Bunch, ea. THUMBNAIL
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$2.99
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Shallots, 8 oz. Bag THUMBNAIL
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$2.25
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Garlic Bulb, ea. THUMBNAIL
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$0.75
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Farchioni Colli Guidi Extra Virgin Olive Oil, 1L THUMBNAIL
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$13.99
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Napa Valley Organic Red Wine Vinegar, 12.7oz. THUMBNAIL
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$5.49
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ORGANIC CHILI PEPPER CRUSHED, 0.3oz. THUMBNAIL
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$2.99
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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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