Ingredients
- 1 Cantaloupe
- 1 cup Mozzarella Cheese
- 12 slices Prosciutto, cut in half
- Cento Italian Balsamic Glaze, for drizzling
- Fresh Basil Leaves, for garnish
- 1/4 cup Cento Pignoli Nuts
- 1 jar Cento Imported Green Cerignola Olives (11.6 oz), drained
- 1/2 cup Sharp Provolone Cheese, cubed
Directions
Start by cutting the cantaloupe in half. Use a melon baller to scoop out round balls from the cantaloupe. To assemble the skewers, thread a cantaloupe ball onto a skewer, followed by a mozzarella ball, and a folded piece of prosciutto. Continue this pattern until the skewer is full, leaving some space at the end for easy handling. Arrange the skewers on a serving platter. Drizzle with balsamic glaze, sprinkle pine nuts, and garnish with fresh basil. Serve with a side of olives and provolone cheese. Serves 6-8.
