Melon Caprese Skewers with Basil Vinaigrette
1/2 cup Basil Vinaigrette
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
Small wooden skewers (about 4-6 inches long)
Freshly cracked black pepper
Thread an assortment of the ingredients on the skewer, melon, basil leaf, mozzarella bull and ruffled prosciutto etc.
Arrange skewers on platter. Drizzle with basil vinaigrette and sprinkle with sea salt and cracked blk pepper
1 shallot, roughly chopped
2 cups tightly packed fresh basil leaves, stems removed (about 4 ounces)
1 clove garlic
1/2 teaspoons red pepper flakes
1/2 cup olive oil
2 tablespoons White Balsamic Vinegar
1 teaspoon salt
Combine all the ingredients for the basil vinaigrette in a highly powered blender and blend for 60 seconds until very smooth.
Taste and adjust salt and pepper as needed. Serve immediately. Or you can refrigerate the vinaigrette for up to 3-5 days.