Name: Brochettes of Melon, Prosciutto, and Fresh Mozzarella
Yield: Makes 6 Servings
Ingredients: 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

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. (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.
Step 4
*Available at Italian markets, cheese shops, and some supermarkets.

Leave a Review

Reviews (95)

I love this recipe and have made it over and over again. I am not a fan of raw shallot (or onion...) so I substitute in some shallot pepper for the shallots and regular pepper. And I only do 1 set of melon, mozzarella and prosciutto per skewer. Always goes over so well!
- lynnev
- Los Angeles
- 6/26/2021
Have question about recipe. Photo shows whole basil leaves on each skewer but recipe doesn't mention, only has basil in dressing. Did folks use whole basil leaves or follow recipe and just use basil dressing? Wondering if using both leaves and dressing would be overpowering.
- mainers
- 12/20/2016
I made smaller brochettes, using a melon baller for the canteloupe and serrano ham instead of prosciutto, which is what we have available here, but otherwise followed the recipe exactly. These were delicious, and my guests not only loved them, but asked for the recipe as well. Very refreshing and tasty, easy and elegant. I will definitely make this again (I already have).
- Anonymous
- Madrid, Spain
- 7/25/2016
This is nice twist on an old favourite. Will definitely make again but next time will try a different drizzle. I found this basil oil to be overpowered by the raw shallot.
- railim
- BC, Canada
- 6/14/2016
This was a hit even thought I used a different fruit (pineapple) as that was available.
- christine67
- 2/28/2016
Really easy, pretty dish. I brought it as an appetizer for an Easter dinner and it was a hit. I added some beautiful champagne mango that was on sale at Whole Foods for a little more color and flavor. Love the way the basil oil marinates the dish and makes it tender, colorful and flavorful. Would definitely make again. Kids loved it too!
- aspenprincess
- Basalt, CO
- 4/21/2014
This is a great recipe - I doubled it to take to a party and we really enjoyed it. I'm going to make it again for my family again soon. Thanks Bonappit!
- foodie1
- Ladera Ranch, CA
- 7/20/2013
I modified the recipe, using honeydew melon rather than cantelope, and that is perhaps why I had a problem. Almost immediately liquid accumulated on the plate such that it looked unappetizing and it tasted bland, even with the basil sauce. So, don't try this with honeydew melons.
- Anonymous
- Sunfish Lake, MN
- 9/5/2012
Soooo good! I made smaller brochettes, with one melon ball, prosciutto ruffle, and small moz ball per stick. Everything else followed the recipe. Just a refreshing, nice appetizer. Really yummy; loved the basil oil.
- cmkbrown
- Colorado Springs
- 7/19/2012
A great summer recipe. I used a melon baller for the cantaloupe. Pictues of how mine came out are here: http://www.jessica-thebookcook.com/2012/05/everything-is-better-on-stick-tomato.html
- thebookcook
- Smyrna, GA
- 5/20/2012
This was wonderful. Since my kids loved it, I'll have to double the recipe next time.
- Anonymous
- Byron, Ga
- 12/13/2011
GREAT recipe. The drizzle really makes this recipe special. I bought deli prosciutto that I had sliced a little thicker than the packaged kind. You could 'ball' the melon for a uniform appearance.
- Anonymous
- Huntington Beach, CA
- 7/18/2011
Simple, delicious, and pretty. Substituted Shrimp for Prosciutto for vegetarian guest. Added a small amount of red wine vinegar to basil oil.
- dherron
- Grand Rapids, MI
- 11/13/2010
I cut the olive oil to 1/4 cup and increased the basil to half a cup. I also added two squeezes of fresh lemon and some salt to the dressing which freshened it up nicely.
- icookcanada
- Calgary, Alberta
- 11/11/2010
Perfect hot weather appetizer. I cut back the shallot as suggested and was glad that I did. The initial taste seemed shallot heavy, but I tasted it again 30 minutes later (when guests arrived) and the flavors had married well. It really brought the dish together.
- lreding
- Seattle, WA
- 8/16/2010