Melon and Prosciutto Skewers
Melon and prosciutto are a classic combination. We added a flavor kick and created easy-to-eat “kebabs” to turn it into party-appropriate finger food.
4 tablespoons balsamic vinegar
In a small bowl, stir together the vinegar, basil, and sugar until the sugar dissolves. Let the mixture stand for 30 minutes, then pour it through a fine-meshed strainer set over a large bowl, pressing against the chopped basil to extract all the flavor. Put the melon chunks in the strained vinegar mixture, toss to coat, and let stand for 30 minutes.
The balsamic vinegar mixture can be made 2 days ahead and kept covered and refrigerated. The melon chunks can be cut (but not marinated) 1 day ahead and kept covered and refrigerated.