Cantaloupe is not my favorite fruit, but it IS my least favorite. However, I’ll eat anything if it comes with fresh mozarella and basil.
I used a melon baller to scoop out the innards of two cantaloupes onto a platter. I added a container of perlini mozarella balls. The theme of this caprese is balls.
I added shreds of prosciutto and fresh basil to the mix. To make the vinaigrette, I whisked together some olive oil, balsamic vinegar, honey, salt, and pepper. I tossed together all of the ingredients and let the flavors meld in the fridge until serving time. Cantaloupe is the worst, but this caprese is not.
One thought on “Melon Caprese”
Such an easy dish to prepare and so delicious 😊
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