Melon and Olive Mini Skewers with Black Pepper Honey

Name: Melon and Olive Mini Skewers with Black Pepper Honey
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 24 mini skewers
Ingredients: 3/4 cup honey; 2 teaspoons freshly ground coarse black pepper; 4 sprigs fresh thyme; 2 medium sprigs fresh rosemary; 1/2 large or 1 small cantaloupe melon, seeded and peeled; One 7-ounce can jumbo pitted green olives, rinsed and drained; One 8-ounce container bite-size fresh mozzarella balls (ciliegine), drained and patted dry; 2 cups small fresh basil leaves

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Level: Easy

Total: 25 min
Active: 25 min

Yield: 24 mini skewers

Level: Easy

Total: 25 min
Active: 25 min

Yield: 24 mini skewers

Ingredients

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Black Pepper Herb Honey:

3/4 cup honey

2 teaspoons freshly ground coarse black pepper

4 sprigs fresh thyme

2 medium sprigs fresh rosemary

Skewers:

1/2 large or 1 small cantaloupe melon, seeded and peeled

One 7-ounce can jumbo pitted green olives, rinsed and drained

One 8-ounce container bite-size fresh mozzarella balls (ciliegine), drained and patted dry

2 cups small fresh basil leaves

Directions

Special equipment:

24 mini bamboo skewers

For the honey: Stir together the honey, 1/4 cup water, the pepper, thyme and rosemary in a small saute pan over medium heat. Bring the mixture to a boil, then reduce the heat to low and simmer for about 8 minutes. Remove from the heat and set aside to cool slightly. Strain the honey into a small bowl and set aside while you assemble the skewers.
For the skewers: Using a melon baller, scoop out 24 rounds from the peeled melon. Thread each skewer with a melon ball, basil leaf, mozzarella ball, another basil leaf and an olive. To serve, place the skewers on a platter and drizzle with the honey.