So, time to search the memory bank for something cool and easy to showcase this week.
The Niece suggested the perfect idea, one she and my sister-in-law have been making for years. It is easy yet delicious, perfect for a summer party or a BBQ, or easy to put in a little Tupperware container and carry to your next picnic or family gathering.
Brochettes of Melon, Prosciutto and Mozzarella with Basil Oil
- 1 small bunch of basil
- ½ cup extra virgin olive oil
- 1 clove garlic
- 1 small cantaloupe
- 16 slices paper thin slice prosciutto
- 8 small balls of fresh mozzarella
- 8 metal or wooden skewers
First make the dressing.
Place 16 basil leaves in a blender or small food processor.
Add garlic and oil, pulsing until basil is finely chopped.
The basil oil can be made up to four hour ahead.
Open the cantaloupe, remove seeds and cut into cubes
or use a melon baller to make 16 pieces.
If your mozzarella is in large pieces, cut into piece of a similar size to the melon.
On a skewer, place melon, a rolled piece of prosciutto, a piece of mozzarella, another piece of prosciutto and finish with another piece of melon.Before serving, drizzle with basil oil, and garnish
plate with some sprigs of basil.
Key to this recipe is getting the best ingredients that you can.
Happily, pretty good prosciutto and mozzarella are readily available these days. I picked my cheese up at the "olive bar" at the local supermarket and got the prosciutto pre-packaged in the deli section. Yes, I could have gotten it sliced in the deli, but I thought it might be sliced a lot thinner if it was pre-cut rather than sliced by the over worker deli guy, who had 20 people waiting to order 15 items each for the weekend.
Key I think though is to get a nice ripe cantaloupe and happily they had some nice local ones to pick from at the store. I was told once that to pick a ripe one you should pick them up and smell the stem end. The one with the strongest cantaloupe odor wins.
I used a melon baller to make the cantaloupe, so the pieces turned out the same size as the mozzarella and create a nice appearance.
A little sweet, a little salty, a little savory..a lot very nice.
This is my contribution this to this week's Weekend Cooking.
"Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend."
Be sure to check out the other entries this week. As always, hosted by Beth Fish Reads.