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Estancia Recipe

Melon Caprese Skewers


    • 1 large clove garlic, crushed
    • ¼ cup pine nuts
    • Freshly ground black pepper
    • Kosher salt
    • ¾ cup extra-virgin olive oil, plus extra as needed
    • ½ cup grated Parmesan cheese
    • 2 cups packed basil leaves, washed

    • ½ small galia melon
    • ½ small cantaloupe melon
    • ¼ small watermelon
    • 12 bocconcini, small mozzarella balls, drained
    • 6 prosciutto slices, sliced very thin
    • 12 large basil leaves
    • 6 wooden skewers
    • Freshly ground black pepper
    • Kosher salt
  • Serves 6


    Combine the basil, garlic, pine nuts, and salt and pepper to taste in a food processor. Pulse until roughly chopped. Add about three-quarters of the extra-virgin olive oil and the Parmesan, and process on high until the pesto is smooth; add more oil as needed to thin out the consistency, blending until incorporated. Season to taste with salt and pepper. Scatter skewers with basils leaves, cover and chill until needed.

    Remove any seeds from the melons. Use a melon baller to scoop out balls of melon from each. Thread the melon balls onto the skewers, interspersed with bocconcini, folded prosciutto slices, and basil leaves. Season with salt and pepper, and serve with a drizzle of the prepared pesto.

Pair with:
Estancia Monterey County Chardonnay