Vinaigrette:
1/2
cup olive oil
1/3
cup (packed) fresh basil
One
medium shallot, quartered
In a food processor, puree olive oil, 1/3 cup basil, and shallot until basil and shallot are finely chopped.
Brochettes:
1
cantaloupe, halved crosswise, seeded, and flesh scooped out with a melon baller
8-ounce container Ciliegine Fresh Mozzarella, balls sliced in half or one 8-ounce ball cut into cubes
8
thin slices prosciutto, cut in half lengthwise
16
6-inch wooden skewers
Alternate melon balls and fresh mozzarella on skewer while weaving proscuitto between. Arrange on platter and drizzle with the basil vinaigrette. Sprinkle with freshly ground pepper.
