Serves 6
1 small ball (80g) buffalo mozzarella
1 small, ripe, cantaloupe melon
Handful of fresh basil leaves
6 slices of prosciutto
6 wooden skewers
1 Drain the mozzarella and chop into
cubes (about 2cm). Cut, deseed and
slice the melon and cut into cubes to
match the cheese.
2 Trim the prosciutto of fat and pierce
the bottom of a strip with a wooden
skewer; next, skewer a basil leaf
and a cube of melon and then loop
the prosciutto over the top of the
skewer again.
3 Add another basil leaf and a cube of
mozzarella, then loop the prosciutto
over again. Finally, add a melon cube,
and one last loop of the prosciutto
before finishing with a basil leaf.
4 Repeat with the rest of the prepared
ingredients and skewers. Add a grind
of black pepper over the finished
skewers and serve arranged on a
wooden board or platter.Melon, prosciutto &
mozzarella skewers
CLASSIC DUO MELON
AND HAM GETS A
MOZZARELLA UPGRADE
There’s a retro feel to fruit
juice and melon and ham
starters, but these zingy
cocktails and skewers are
anything but dated»LIVING (^) | GATHERING