Kabobs of Melon, Prosciutto, and Bufala di Vermont Mozzarella

Makes 6.

Ingredients

• 1/2 cup olive oil
  
• 1/2 cup fresh basil leaves plus sprigs for garnish
  
• 1 medium shallot, quartered
  
• 1 small (about 2-pound) cantaloupe, halved crosswise, seeded, cut into 6 wedges, and peeled
  
• 1 8-oz ball fresh Bufala di Vermont Mozzarella, trimmed and cut into 6 cubes
  
• 6 thin slices prosciutto, cut in half lengthwise, gathered into ruffle
  
• 6 8-inch wooden skewers

Directions

• Puree olive oil, 1/2 cup basil, and shallot in processor until finely chopped.
• Cut each cantaloupe wedge crosswise in half.
• On each skewer, alternate 1 melon piece, 1 piece ruffled prosciutto, 1 mozzarella cube, 1 more prosciutto piece, and 1 more melon piece.
• Cover and refrigerate. Can be prepared 2 hours ahead.
• Bring to room temperature 15 minutes before serving.
• Arrange skewers on platter. Drizzle with basil oil and sprinkle with cracked black pepper. Garnish with basil sprigs.