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Ingredientes
- 1/2 c. extra virgin olive oil
- 1/3 c. fresh basil leaves - (packed) plus additional sprigs for garnish
- 1 med shallot quartered
- 1 sm cantaloupe - (abt 2 lbs) halved crosswise, seeded, cut into 6 wedges, peeled
- 6 sm fresh water-packed mozzarella balls liquid removed (or possibly one 8-ounce ball) see * Note
- 6 x thin slices prosciutto halved lengthwise, gathered into ruffles
- 6 x wooden skewers - (8" long)
Direcciones
- * Note: Available at Italian markets, cheese shops, and some supermarkets.
- Using on/off turns, puree extra virgin olive oil, 1/3 c. basil, and shallot in processor till basil and shallot are finely minced.
- 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 possibly cube, 1 more prosciutto piece, and 1 more melon piece on each skewer. (Can be prepared 2 hrs ahead; cover and chill. Bring to room temperature 15 min before serving.)
- Arrange skewers on platter. Drizzle with basil oil and sprinkle with cracked black pepper. Garnish with basil sprigs.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 6 servings | |
| Calories 172 | |
| Calories from Fat 160 | 93% |
| Total Fat 18.08g | 23% |
| Saturated Fat 2.51g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 103mg | 3% |
| Total Carbs 3.08g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 2.95g | 2% |
| Protein 0.34g | 1% |
