Prosciutto and melon is an all-time favorite pairing. Skewer with bocconcini mozzarella cheese and basil and you’ll have the ultimate party bite. The dipping sauce made with honey, orange juice and balsamic adds a fun twist to the traditional flavors of prosciutto and melon.
- 12 fresh basil leaves
- 6 slices Prosciutto di Parma, halved
- 12 cantaloupe melon balls
- 12 bocconcini
- 12 honeydew melon balls
- ¼ cup honey
- 2 tablespoons. balsamic vinegar
- 2 tablespoons orange juice
- 2 teaspoons olive oil
- ½ teaspoons orange zest
Arrange basil leaves, prosciutto, cantaloupe, bocconcini and honeydew on skewers.
Whisk honey, balsamic vinegar, orange juice, olive oil and zest together until blended.
Serve skewers with dipping sauce.
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