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Melon Caprese Skewers with Basil Vinaigrette
Ingredients
- 1/2 cup Basil Vinaigrette (recipe below)
- 1 small cantaloupe, scooped into balls
- 1 small honeydew, scooped into balls
- 1 small seedless watermelon, scooped into balls
- 20 fresh water-packed mozzarella balls, drained
- 10 thin slices prosciutto, cut in half lengthwise, gathered into ruffle
- Basil leaves
- Small wooden skewers
- Maldon sea salt
- Freshly cracked black pepper
Basil Vinaigrette
- 1 shallot, roughly chopped
- 2 cup tightly packed basil leaves, stems removed (about 4 ounces)
- 1 glove garlic
- 1/2 teaspoon red pepper flakes
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
Instructions
- Thread an assortment of the ingredients on the skewer - melon ball, basil leaf, mozzarella ball, ruffled prosciutto, etc.
- Arrange skewers on platter. Drizzle with Basil Vinaigrette and sprinkle with Maldon sea salt and cracked pepper.
Basil Vinaigrette
- Combine all ingredients in a high-powered blender and blend for 60 seconds until very smooth. Adjust salt and pepper as needed. Will keep refrigerated for up to 3 days.
Adapted from What’s Gaby Cooking
Adapted from What’s Gaby Cooking
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/