MELON PROSCIUTTO SKEWERS
Print RecipeIngredients
- MELON PROSCIUTTO INGREDIENTS-1 cantaloupe
- MELON PROSCIUTTO INGREDIENTS-12 fresh basil leaves
- MELON PROSCIUTTO INGREDIENTS-8-ounce mozzarella balls (Ciliegine)
- MELON PROSCIUTTO INGREDIENTS-12 slices prosciutto
- LEMON MINT PESTO INGREDIENTS-4 cups fresh mint
- LEMON MINT PESTO INGREDIENTS-½ cup fresh basil leaves
- LEMON MINT PESTO INGREDIENTS-1 lemon zest freshly grated and ½ juiced
- LEMON MINT PESTO INGREDIENTS-¼ cup toasted pine nuts
- LEMON MINT PESTO INGREDIENTS-2 garlic cloves
- LEMON MINT PESTO INGREDIENTS-½ cup olive oil
- LEMON MINT PESTO INGREDIENTS-¼ teaspoon salt
- LEMON MINT PESTO INGREDIENTS-¼ teaspoon pepper
- LEMON MINT PESTO INGREDIENTS-¼ teaspoon crushed red pepper flakes
Instructions
MELON PROSCIUTTO PREPARATION
Halve cantaloupe and scoop out. Discard seeds. Using a melon baller, scoop out 24 balls. Assemble skewers and layer cantaloupe, basil, mozzarella, prosciutto and a second piece of cantaloupe until there are 12 filled skewers. Crumple each slice of prosciutto before putting on skewer.
LEMON MINT PESTO PREPARATION
Combine mint, basil, lemon zest, lemon juice, pine nuts and garlic in a food processor. Pulse until small crumbs remain. With food processor running, slowly pour in olive oil. Start with ¼ cup and add extra to reach desired consistency. Add salt, pepper and red pepper flakes. Blend again. Taste; season if needed.
