Melon Caprese Skewers with Basil Vinaigrette


Melon Caprese Skewers with Basil Vinaigrette
  1. 1/2 cup Basil Vinaigrette (recipe below)
  2. 1 small cantaloupe, scooped into balls
  3. 1 small honeydew, scooped into balls
  4. 1 small seedless watermelon, scooped into balls
  5. 20 fresh water-packed mozzarella balls, drained
  6. 10 thin slices prosciutto, cut in half lengthwise, gathered into ruffle
  7. Basil leaves
  8. Small wooden skewers
  9. Maldon sea salt
  10. Freshly cracked black pepper
Basil Vinaigrette
  1. 1 shallot, roughly chopped
  2. 2 cup tightly packed basil leaves, stems removed (about 4 ounces)
  3. 1 glove garlic
  4. 1/2 teaspoon red pepper flakes
  5. 1/2 cup olive oil
  6. 2 tablespoons red wine vinegar
  7. 1 teaspoon salt
  1. Thread an assortment of the ingredients on the skewer - melon ball, basil leaf, mozzarella ball, ruffled prosciutto, etc.
  2. Arrange skewers on platter. Drizzle with Basil Vinaigrette and sprinkle with Maldon sea salt and cracked pepper.
Basil Vinaigrette
  1. 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/

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