Watermelon Caprese Skewers with Prosciutto
Watermelon Caprese Skewers with Prosciutto
Fustini's
20 skewers
20 minutes
Ingredients
½ seedless watermelon cubed into 1” squares
8 oz. ciliegine fresh mozzarella balls
8 oz. thinly sliced prosciutto (or serrano) cut in half
40 fresh basil leaves
4 tablespoons Meyer Lemon olive oil
2 tablespoons Watermelon Mint balsamic vinegar
Salt and pepper to taste
Cocktail toothpicks or bamboo skewers (4 inch work best)
Directions
Skewer 1 cube of watermelon, 1 basil leaf, 1 mozzarella ball and 1 slice of prosciutto (folded into quarters) onto a cocktail toothpick; repeat (so each skewer should have 2 of each). Arrange on a tray.
In a small jar, mix Meyer Lemon olive oil, Watermelon Mint balsamic vinegar and salt and pepper to taste. Shake until emulsified. Drizzle over skewers.
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