Cantaloupe and Mozzarella Skewers
Super quick, colorful, and both refreshing and satisfying, these skewers are a delicious appetizer.
Cantaloupe and Mozzarella Skewers
Serves 4-6
Prep time: 10 minutes, plus 5 hours to marinate
12 skewers (each about 4 inches or 10 centimeters long)
8-1/2 ounces (135 grams) cantaloupe, peeled and cut into 24 1-inch chunks (2.5 centimeters)
12 Bocconcini (mozzarella) balls, preferably marinated and drained
1/2 tablespoon (7.5 milliliters) high-quality balsamic vinegar
5 basil leaves, finely minced, plus a sprig for garnish
Directions
Up to 5 hours in advance, toss cantaloupe, mozzarella, vinegar, and basil together in a small bowl. Cover and refrigerate.
Just before serving, assemble the skewers. Start and end each skewer with a piece of cantaloupe, placing the cheese in between. Plate for serving, leaving any liquid in the bowl, and garnish with a sprig of basil.
About Molesini Wine Club
This recipe was developed for Molesini Wine Club to be included in virtual tasting notes with wine shipments. Molesini Wine Club, based out of Cortona, Tuscany, features Italian wines that are otherwise unavailable outside of Europe. Marco and Paolo Molesini work closely with over 1,000 producers from across the country to ensure they are procuring the top labels from small producers making the finest boutique wines. Explore with them as they lead you through Tuscany, Piedmont, Sicily, and many lesser-known wine regions of their country. Members can customize shipments, decide on a tier that fits their palate best, and enjoy exclusive access to the most stunning wines of Italy. As a member of the Molesini Wine Club means becoming part of the Molesini family and we invite you to join us for this experience. For more information, please visit the Molesini Wine Club website.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
