Melon and Olive Mini Skewers with Black Pepper Honey

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 24 mini skewers
  • Nutrition Info
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Ingredients

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
  1. 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.
  2. 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.

Cook’s Note

You can also use an 8-ounce ball of fresh mozzarella, drained, patted dry and cut into 3/4-inch cubes if you can't find ciliegine.