Description
Caprese salad is quintessential summer, but I give this classic a twist by swapping out tomatoes for juicy watermelon for an unexpected burst of sweetness that works perfectly with the prosciutto, mozzarella, and basil. Find more recipes from Leslie Dabney @vineyarmomliving.
Ingredients
- 1/2 medium sized watermelon
- 8 slices prosciutto
- 20 mini mozzarella balls, drained
- 20 fresh basil leaves
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon balsamic vinegar
- 10 skewers
Instructions
Slice watermelon in half and then cut into 2-inch-thick slices. Using a melon baller or scoop, cut out 20 watermelon balls. Place in a bowl and set aside.
Slice each piece of prosciutto in half. Fold each half into a square
To load the skewers, start with a watermelon ball, then a prosciutto square, then a mini mozzarella ball, and finally a basil leaf. Repeat this pattern again and then repeat on each skewer.
Place all the skewers on a serving tray. Sprinkle with salt and pepper and drizzle with balsamic vinegar. Serve chilled.
Suggested pairings from Livermore Valley wineries:
Occasio Winery Sparking Rosé
Murrieta’s Well 2024 Sauvignon Blanc
- Category: Appetizer
