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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Puree olive oil, basil and shallot in processor until basil and shallot are finely chopped. | 2. Can be made the day before and bring out to room temperature for an hour before serving. | 3. Make round balls from the smaller end of a melon baller, leave at least a half inch around the edges. Hold a toothpick with 2 fingers, stick in a melon ball with the rounded side down. | 4. Next, roll up a piece of prosciutto and place it on top of the melon ball. | 5. Then stick in a mozzarella piece at the end. | 6. Stick the toothpick with the mozzarella side down into the rim of the cantaloupe. | 7. Repeat until both half of the cantaloupe rims are filled with these little brochettes. | 8. Can be made 2 hours ahead, cover and refrigerate. | 9. Divide and pour the sauce into the 2 bowls of the cantaloupe. | 10. Dip a brochette into the sauce and put the whole thing in your mouth at once. | 11. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/2	cup		954.72	0.0	0.0	108.0
basil leaf	1/3	cup		151.3	0.0	33.66	0.85
shallot	1		quartered	-	-	-	-
cantaloupe	1		halved seeded	-	-	-	-
mozzarella ball	6	ounces	water-packed cut	151.3	0.0	33.66	0.85
prosciutto	6 -8	slices	cut	151.3	0.0	33.66	0.85
toothpick				151.3	0.0	33.66	0.85

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.