Name: Brochettes of Melon, Prosciutto, and Fresh Mozzarella
Yield: Makes 6 Servings
Ingredients: 1/2 cup olive oil; 1/3 cup (packed) fresh basil leaves plus sprigs for garnish; 1 medium shallot, quartered; 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

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