These skewers capture the essence of summer and are a great hors d’oeuvre, appetizer or snack. Make them your own by changing the cheese to Toma or TomaProvence and using salami, prosciutto or no meat at all. The recipe uses approximate quantities, so you’ll likely have some prepared melon leftover to make more skewers or enjoy on its own.
For drizzle:
¼ cup olive oil
2 tablespoons lemon juice
1 teaspoon honey
Pinch of red pepper flakes, if desired
For skewers:
2 cups cubed fresh melon such as cantaloupe, honeydew or a variety
1 cup sungold tomatoes or cubed heirloom tomatoes
1-2 peaches, sliced
2-3 ounces Point Reyes TomaRashi, cut into small (1/2”) cubes
Fresh basil and/or mint leaves
Salami, prosciutto or other cured meat, sliced
Skewers
Kosher salt
Make the drizzle by combining all ingredients in a small bowl.
Assemble skewers by threading ingredients onto skewers. We like changing up the order to create interest on the platter. Drizzle with olive oil, lemon, honey mixture and sprinkle lightly with salt.
Serve immediately. (Can make ahead, reserving the drizzle until serving.)
