Savory Melon and Prosciutto Kabobs Recipe
(303) 468-8100
KABOB INGREDIENTS
• 3oz thinly sliced prosciutto, cut in half widthwise
• 18 oz tub mini mozzarella balls
• 1⁄2 ripe cantaloupe, balled
• 2-13 sprigs of fresh basil leaves
SAUCE INCREDIENTS
• 1⁄2 bunch fresh basil leaves
• 1⁄4 bunch fresh mint leaves
• 2 teaspoons salt
• Juice of half a lemon
• 1⁄4 cup olive oil
• Black pepper to taste
DIRECTIONS
1. Combine the basil and mint reserved for the sauce, along with the salt in a food processor and pulse to combine. Transfer the herb mixture into a small bowl, add the lemon juice and stir to combine. Add the olive oil and stir together. Add black pepper to taste and set aside so the herbs can infuse the olive oil.
2. Meanwhile, assemble the skewers. Use a 1 ¼ ” melon baller to make 16 cantaloupe balls. On a skewer, place a cantaloupe ball then mozzarella ball. Follow that with a couple fresh basil leaves and ½ piece of prosciutto.
3.Repeat this pattern once more. Continue skewering until you’ve finished all the skewers.
4. Serve with the sauce on the side or drizzled over the skewers.
Pairs well with
Vineyards Pinot Gris!
