Cantaloupe Prosciutto and Mozzarella Brochettes

One of the things I love about food is that it can take you on a virtual trip. This appetizer will transport you to a summer day in Italy. Need I say more?

Serves 6

• 1 small Tuscan-style cantaloupe, rind removed, cubed = un petit melon, coupé en cubes
• 18 ciliegine* (mini mozzarella balls), drained = 18 ciliegine* (mini-boules de mozzarella fraiche)
• 6 thin slices Prosciutto di Parma (about 3 oz.), trimmed and cut in 2 or 3 strips and gathered into ruffles = 6 tranches de jambon de Parme (environ 85 g), coupées en 2 ou 3 dans le sens de la longueur
• 6 8-inch skewers = 6 brochettes en bois de 20 cm
• 2 tablespoons extra virgin olive oil = 2 cuillères à soupe d'huile d'olive
• A few fresh basil leaves, minced or shredded = quelques feuilles de basilic, ciselées
• Black pepper = Poivre noir

Alternate one cantaloupe cube, one mini mozzarella ball and one prosciutto ruffle and repeat until all skewers are done. This can be prepared a couple of hours ahead, covered and refrigerated. Bring back to room temperature for 15 minutes before serving.

Stir olive oil and basil. Arrange brochettes on a platter. Drizzle with basil oil and sprinkle with cracked black pepper. Enjoy!

Note: If you can't find ciliegine, just buy a large ball of fresh mozzarella and cube it. In that case, use a melon baller to scoop melon balls so you still get different shapes on the skewers, which makes for a nice presentation.