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)

sea salt

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

Basil Vinaigrette


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.

StartersLili Courtney