FRIDAY NIGHT DINNER-- Melon, Prosciutto & Fresh Mozzarella Skewers

        BROCHETTES of MELON, PROSCUITTO, and FRESH MOZZARELLA
                                      adapted from Bon Appetit Magazine
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.

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