Pair with Danzante Pinot Grigio

serves 6-8 as appetizer

DIRECTIONS

Use a melon baller or cut melon into ½ inch cubes, cut mozzarella into ½ cubes, slice prosciutto 
into roughly 20 ribbons, trim basil leaves. Using alternating patterns add on to skewer making 
sure to use a few ribbons of prosciutto per skewer.