BROCHETTES OF MELON, PROSCIUTTO, AND FRESH MOZZARELLA
Brochettes of Melon, Prosciutto, and Fresh Mozzarella
Categories Cheese Fruit Pork Appetizer No-Cook Low Carb Quick & Easy Mozzarella Melon Cantaloupe Summer Prosciutto Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 Servings
Number Of Ingredients 7
Steps:
- Using on/off turns, puree olive oil, 1/3 cup basil, and shallot in processor until basil and shallot are finely chopped.
- Cut each cantaloupe wedge crosswise in half. If using large mozzarella ball, trim and cut into 6 cubes. Alternate 1 melon piece, 1 piece ruffled prosciutto, 1 mozzarella ball or cube, 1 more prosciutto piece, and 1 more melon piece on each skewer. (Can be prepared 2 hours ahead; cover and refrigerate. Bring to room temperature 15 minutes before serving.)
- Arrange skewers on platter. Drizzle with basil oil and sprinkle with cracked black pepper. Garnish with basil sprigs.
- *Available at Italian markets, cheese shops, and some supermarkets.
PROSCIUTTO & MELON SKEWERS {EASY & DELICIOUS ITALIAN ANTIPASTO}
Sweet juicy melon paired with salty cured prosciutto meat and mozzarella bites for extra color and flavor are simply irresistable
Provided by Italian Recipe Book
Categories Appetizer
Number Of Ingredients 4
Steps:
- Start by washing and drying cantaloupe with a paper towel.Cut it in half and scoop out the seeds.Save one half for decoration where you'll stack the skewers into.
- Using a simple melon baller scoop out melon balls and set aside.
- If you have extra large pieces of prosciutto cut them in the diagonal.
- Drain mozzarella pearls from excess liquid.
- Tap basil leaves with damp cloth to remove any dust. Don't wash them.
- Place the half of the cantaloupe you have set aside on a serving dish.
- Using 5 and 10 inch kabob skewers stack ingredients starting with those you want to be on the top.We'll start with basil leaf and a melon ball, followed by prosciutto and mozzarella pearl and so on.You can finish with mozzarella pearl or melon ball (which I prefer) if you have still space on the skewer.
- As you finish each skewer stick it into the cantaloupe half.
- Serve immediately or store in the fridge for a few hours before serving.
MELON, PROSCIUTTO, AND FRESH MOZZARELLA SKEWERS
This appetizer is a lovely presentation for any party or dinner party. Delicious too! Recipe adapted from a Bon Appetit (August 2003) recipe on Epicurious.
Provided by KelliAnn
Categories Brunch
Time 20m
Yield 16 Skewers
Number Of Ingredients 9
Steps:
- Place first 5 ingredients in a blender or food processor.
- Blend or pulse until the shallot and basil are finely chopped.
- Cut melon in half and scoop out the seeds. Using a small melon baller (about the same size as the cheese balls), create as many melon balls as you can.
- Create your masterpiece! To arrange your skewer, start with a melon ball. Next ruffle a piece of prosciutto and slide that on. Next add a mozzarella ball then another piece of ruffled prosciutto and finally another melon ball. Continue until all skewers have been created. Arrange on your platter.
- You can make this a couple of hours ahead but you should cover and place in the refrigerator. (Do not put the basil oil in the refrigerator).
- When ready to serve, drizzle skewers with the basil oil and garnish with a few basil leaves.
Nutrition Facts : Calories 70, Fat 6.8, SaturatedFat 0.9, Sodium 77.4, Carbohydrate 2.5, Fiber 0.3, Sugar 2.2, Protein 0.3
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