Tag Archives: mozzarella balls

First Melon Post! Caprese Cantaloupe Stacks

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Amazingly, I have been writing Why Go Out to Eat? for almost 7 years now, and have posted over 700 recipes. What’s even more astounding is that not even one of those recipes has ever included cantaloupe as an ingredient. Naturally, we eat cantaloupe during the summer months when it is in season. I’ve even grown it a time or two. But we usually just slice it up and eat it plain or with a dash of salt. That changes today. Cantaloupe officially becomes part of a refreshing appetizer recipe here & now!

Cantaloupe (aka muskmelon) is part of the pumpkin family. They grow on a trailing vine with small yellow flowers that produce a rounded, tannish fruit with netted skin and sweet, juicy, orange-colored flesh. Cantaloupes need to ripen on the vine for maximum sweetness. Its skin needs to be washed thoroughly before it is cut into to avoid contaminating the flesh with the bacteria present on the outside of the rind.

In today’s recipe, salty prosciutto and creamy mozzarella balls are stacked on bamboo skewers with some basil and a drizzle of olive oil and red pepper flakes. Eric & I had two different approaches to building the stacks. I threaded the prosciutto throughout the stack, in a snaking pattern. Eric chose to wrap the melon balls with the prosciutto in his stacks. Both versions were delectable and an incredible way to enjoy this sweet summer fruit.

Caprese Cantaloupe Stacks

Caprese Cantaloupe Stacks (adapted from marthastewart.com) Time Required: 30 minutes, Makes: 30 stacks, 10-15 servings

Ingredients:

  • 1 cantaloupe, halved and seeded
  • 20 ounces (60) bite-size fresh mozzarella balls
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon red-pepper flakes
  • coarse salt and ground pepper
  • 6 ounces thinly sliced prosciutto
  • 30 fresh basil leaves, halved
  • 30 6-inch bamboo skewers

Directions:

With a 1-1/2 inch melon baller, scoop out 30 balls of melon. Place the melon balls in a large bowl. Add the mozzarella balls, oil, and red-pepper flakes to the bowl and season it all with salt and pepper to taste. Toss the ingredients together to combine them.

Toss the cantaloupe and mozzarella with the oil and seasonings.

Halve the slices of prosciutto. Use half a slice of prosciutto, 2 mozzarella balls, 2 basil halves, and 1 cantaloupe ball for each skewer, arranging them as desired. Layer the stacks on a platter and serve.

Layer the ingredients onto the skewers.

A fruity twist on caprese!

Caprese-style cantaloupe is a sweet, summery treat! ~Linda

Caprese Cantaloupe Stacks (adapted from marthastewart.com) Time Required: 30 minutes, Makes: 30 stacks, 10-15 servings

Ingredients:

  • 1 cantaloupe, halved and seeded
  • 20 ounces (60) bite-size fresh mozzarella balls
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon red-pepper flakes
  • coarse salt and ground pepper
  • 6 ounces thinly sliced prosciutto
  • 30 fresh basil leaves, halved
  • 30 6-inch bamboo skewers

Directions:

With a 1-1/2 inch melon baller, scoop out 30 balls of melon. Place the melon balls in a large bowl. Add the mozzarella balls, oil, and red-pepper flakes to the bowl and season it all with salt and pepper to taste. Toss the ingredients together to combine them. Halve the slices of prosciutto. Use half a slice of prosciutto, 2 mozzarella balls, 2 basil halves, and 1 cantaloupe ball for each skewer, arranging them as desired. Layer the stacks on a platter and serve.