Now that summer is upon us and it’s time for entertaining. Here are crowd pleasing side dishes you can bring to share.
Meet the MELON CAPRESE SKEWER
1/2 cup Basil Vinaigrette (recipe below)
1 small cantaloupe, scooped into balls
1 small honeydew, scooped into balls
1 small seedless watermelon, scooped into balls
20 fresh water-packed mozzarella balls, drained
10 thin slices prosciutto, cut in half lengthwise, gathered into ruffle
Small wooden skewers (about 4-6 inches long)
Maldon sea salt
Freshly cracked black pepper
Thread an assortment of the ingredients on the skewer – melon ball, basil leaf, mozzarella ball, ruffled prosciutto etc.
Arrange skewers on platter. Drizzle with basil vinaigrette and sprinkle with maldon sea salt and freshly cracked black pepper.
- 1 shallot, roughly chopped
- 2 cups tightly packed fresh basil leaves, stems removed (about 4 ounces)
- 1 clove garlic
- 1/2 teaspoons red pepper flakes
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- Combine all the ingredients for the basil vinaigrette in a high powered blender and blend for 60 seconds until very smooth.
- Taste and adjust salt and pepper as needed. Serve immediately. Or you can refrigerate the vinaigrette for up to 3 days.
- 5 ears corn, shucked
- 1/2 cup small-diced red onion (1 small onion)
- 3 tablespoons cider vinegar
- 3 tablespoons good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chiffonade fresh basil leaves
In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
*Photo: Melanie Acevedo; Recipe: The Barefoot Contessa