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Summer Skewers
Ingredients
- For the feta skewers:
- 8-ounce block feta, preferably from Greece
- 1/2 ripe watermelon
- Mint leaves
- 6 long bamboo skewers
- For the mozzarella skewers:
- 1 large cantaloupe or honeydew
- 12 mini mozzarella balls
- 6 slices of prosciutto, halved and rolled up, or 12 thin slices of your favorite salami
- Basil leaves
- 6 long bamboo skewers
- For serving:
- Extra virgin olive oil
- Best-quality balsamic vinegar of Modena such as Condimento Barili Exclusivi
- Freshly ground black pepper
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Directions
- For the feta skewers, cut the feta and the watermelon into similarly sized cubes, 18 of the watermelon and 12 of the feta.
- Assemble ingredients on each skewer in this order: watermelon, mint, feta; repeat the pattern and then cap each skewer with an extra piece of watermelon.
- For the mozzarella skewers, use a melon baller to make 18 melon balls close in size to the mozzarella.
- Assemble ingredients on each skewer in this order: melon, basil, prosciutto; repeat the pattern and then cap each skewer with an extra piece of melon.
- Arrange the skewers on a platter and drizzle liberally with olive oil, splashes of balsamic, and a few twists from your black peppercorn grinder.
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