Ingredients
Makes 6 Servings
1
/2 cup olive oil
1
/3 cup (packed) fresh basil leaves plus sprigs for garnish
1
medium shallot, quartered
1
small (about 2-pound) cantaloupe, halved crosswise, seeded, cut into 6 wedges, peeled
6
small fresh water-packed mozzarella balls or one 8-ounce ball,* drained
6
thin slices prosciutto, cut in half lengthwise, gathered into ruffle
6
8-inch wooden skewers
Preparation
Step 1
Using on/off turns, puree olive oil, 1/3 cup basil, and shallot in processor until basil and shallot are finely chopped.
Step 2
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. DO AHEAD Can be prepared 2 hours ahead; cover and refrigerate. Bring to room temperature 15 minutes before serving.
Step 3
Arrange skewers on platter. Drizzle with basil oil and sprinkle with cracked black pepper. Garnish with basil sprigs.