I am unfortunately moving out of the Ferndale area, but the saddest part? I won’t be right down the street from one of my most favorite restaurants – Voyager. as we near the impending moving date, I am trying to go as much as possible! my most recent visit was this past Friday when I got to try one of their newer dishes [pictured below for your enjoyment]
Melon & Burrata – shaved cantaloupe, pillows of burrata and salty prosciutto layered overtop thick slices of tomato topped with freshly cracked black pepper and a drizzle of olive oil from Voyager
this recipe is my attempt to recreate their brilliance in handheld form. you will need a melon baller [I own this one here, which can be found on Amazon for $9.99] to scoop out little balls from the cantaloupe, mozzarella balls and prosciutto. a drizzle of my Pistachio + Parsley Pesto is optional; however, highly encouraged.
melon + prosciutto + mozzarella skewers
yields: 16 skewers prep time: 20 minutes
1 [8 oz.] container of ciliegine mozzarella
1 [3 oz.] package prosciutto
16 balls of cantaloupe
16 long toothpicks or mini skewers
my Pistachio + Parsley Pesto, for drizzling
balsamic glaze, for drizzling
bon Salt, natural
freshly cracked black pepper
Slice the cantaloupe in half and remove the seeds.
Using a melon baller, create as many cantaloupe balls as you have mozzarella balls.
Take each slice of prosciutto and cut it into quarters.
Assemble the skewers using a ball of mozzarella, a ball of cantaloupe and a rolled-up piece of prosciutto on each skewer.
*place the prosciutto in between the 2 balls to ensure that it stays on the skewer
Arrange the skewers on a serving platter and season with flake salt and freshly ground black pepper.
Drizzle some pesto and balsamic glaze over the tops and serve chilled!