1 cup cantaloupe, scooped into balls
1 cup honeydew, scooped into balls
20 bocconcini balls, drained
10 basil leaves
Salt and pepper
½ cup extra virgin olive oil
2 tbsp apple cider vinegar
1 spring onion, finely chopped
1 tbsp basil, finely chopped
1 clove garlic, minced
½ tsp chili flakes
1 tsp salt
If using wooden skewers, soak them in warm water for 10 minutes before using.
Thread a melon ball, followed by a basil leaf, followed by a bocconcini onto a skewer, and repeat until the skewer is full. Repeat this process until all the melon, bocconcini and basil is used.
To make the vinaigrette, combine all ingredients in a small bowl and whisk together until smooth.
Arrange skewers on platter. Drizzle with basil vinaigrette and sprinkle with a little salt and pepper.