Brochettes Of Melon Prosciutto And Fresh Mozzarella Food

BROCHETTES OF MELON, PROSCIUTTO, AND FRESH MOZZARELLA

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 AND MELON (PROSCIUTTO Y MELONI)

Steps:

• Wrap each melon wedge with proscuitto or place wedge on plate and drape with proscuitto slice.
• Enjoy!

MELON SALAD W/FRESH MOZZARELLA, PROSCIUTTO AND LIME VINAIGRETTE

Steps:

• Fry Prosciutto in 1 tablespoon olive oil in a nonstick skillet over medium heat until crisp.
• Remove; drain on a paper towel-lined plate.
• Combine melons, mozzarella, and herbs in a large blow.
• Whisk together lime juice, 2 tablespoons oil, shallot, honey, red pepper, and salt.
• Drizzle over fruit and toss gently to coat.
• Transfer to a serving plate and garnish with fried prosciutto and coarsely ground fresh black pepper.
• Serve salad at room temperature.

MELON AND PROSCIUTTO APPETIZERS

Steps:

• Slice the melon on half.
• Remove the seeds and liquid with a big spoon.
• Slice the melon and cut of the crust (I prefer wider slices that can stand on a plate).
• Take slice of melon in one hand and slice of prosciutto in another and start to wrap prosciutto diagonally around melon.
• If your slices are short you can use two to cover the melon (at least the middle part).
• Place the wrapped melon slices on a plate or big platter and decorate with fresh basil leaves.
• Some people like to add freshly grated pepper or balsamic vinegar reduction. I like it plain.