On this lonely weeknight, I went to the grocery store to buy myself some dinner. It appears that somewhere between leaving my house and arriving at Whole Foods, I forgot that I have no one to share my dinner with or impress. Accordingly, I came home with all the makings of a fabulous cocktail party appetizer: fresh mozzarella, basil, and prosciutto. Guess I’m not such a cheap date, after all.
While my first instinct was to successively stuff each ingredient into my mouth and wash it down with red wine, I (luckily) reconsidered. Seriously, what was I thinking? There was honeydew in the fridge. Might as well stuff that in my mouth, too.
Melone-Prosciutto (cantaloupe and prosciutto) is a classic Italian combination for a warm summer’s eve, so I just subbed in my melon.
Okay, I know what you’re thinking. Honeydew is like cantaloupe’s ugly and unpopular little sister. All it does is take up room in my fruit salad and suck up the juice to counteract its dry personality. But there comes a time every year when honeydew is magically delicious – and in Texas, now is that time (or at least it was for my melon).
So to celebrate my enviable spinsterhood, I threw myself a little cocktail party with the cutest little melon skewers you ever did see.
Ingredients (per skewer):
2 chunks honeydew or cantaloupe
1 slice prosciutto
1/2 oz fresh mozzarella
2 leaves fresh basil
Directions:
I’m not sure how much I have to dumb this down for you, folks. Cut everything up. Put it on a skewer in sequential order. If you’re feeling extra fancy, keep the prosciutto in one, long strip. Insert it onto the skewer first, poke it through again after all of the other ingredients are added, then finish with it after another round. This will give you the delightful spiral pattern you see below.
Now if you’ll excuse me, I’ve got a party to attend. With myself. And some wine.
Source: ringfingertanline.com (defunct blog)
