Dinner with friends

I recently rang my sister who happens to be ace at entertaining, because I needed an idea for a fun appetizer to bring to a dinner party I was going to this weekend. And just like clockwork she came through! This recipe was a major hit. Thanks Epicurious.com! And thanks MB!

Brochettes of Melon, Prosciutto, and Fresh Mozzarella

• 1/3 cup (packed) fresh basil leaves plus sprigs for garnish
• 1 medium shallot, quartered
• 1/2 cup olive oil
• 1 small (about 2-pound) cantaloupe, halved crosswise, seeded, cut into 6 wedges, peeled
• 6 small fresh water-packed mozzarella balls or one 8-ounce ball,* drained
• 6 thin slices prosciutto, cut in half lengthwise, gathered into ruffle
• 6 8-inch wooden skewers

Using on/off turns, puree olive oil, 1/3 cup basil, and shallot in processor until basil and shallot are finely chopped.

Cut each cantaloupe wedge crosswise in half. If using large mozzarella ball, trim and cut into 6 cubes. Alternate 1 melon piece, 1 piece ruffled prosciutto, 1 mozzarella ball or cube, 1 more prosciutto piece, and 1 more melon piece on each skewer. (Can be prepared 2 hours ahead; cover and refrigerate. Bring to room temperature 15 minutes before serving.)

Arrange skewers on platter. Drizzle with basil oil and sprinkle with cracked black pepper. Garnish with basil sprigs.

*Available at Italian markets, cheese shops, and some supermarkets.