Usually summertime is my favorite time of year.  The produce, the tans, the dewy glow on your skin, the list goes on.  This summer however, the heat is out of control.  Is it always this hot and I have forgotten?  Or is this global warming?  Anyway you look at it though it's too hot to be outside unless you are going to be sitting in a pool with a cocktail in hand.  And when it's this hot out, turning the oven on is unthinkable and meals are meant to be light and fresh!  My panzanella caprese cantaloupe skewers are just the perfect light lunch or appetizer (served with a pinot grigio or a rosé) and should be on everyone's to-make list this week!

I know there has been some version of these skewers floating around the internet for a while now, but I tried my own version and added some grilled bread (because I love carbs) and paired them with a balsamic basil vinaigrette and omg guys...sooo good!  These are basically a stick of some of my favorite summertime flavors all having a party together!

Salty from the prosciutto, a little sweetness from the cantaloupe, creamy from the mozzarella, with crusty bread and summer ripe tomatoes, you are going to love these to whip up all summer long!  I drizzle them with a fresh vinaigrette, and I'm telling you, it's a celebration of flavors in your mouth! 

Ingredients:

• 1 Cup of Fresh Cantaloupe Balls, made from using a melon baller

• 1 Cup of Fresh Mozzarella Balls

• 1/4 Lb. of Prosciutto, torn into small pieces

• 2 Cups of Cubed Bread (I used Ciabatta)

• 1 Cup of Fresh Basil

• 1/4 Cup Balsamic Vinegar

• 3 Tbsp. Extra Virgin Olive Oil

• 1 Garlic Clove

• 1/2 Tsp. Sugar

• 1 1/2 Tsp. Kosher Salt

• 1 1/2 Tsp. Cracked Black Pepper

Directions:

• Combine basil, vinegar, 2 Tbsp. olive oil, garlic, sugar, 1 Tsp. salt, and 1/2 Tsp. pepper in a food processor or blender until smooth. Set aside.

• Heat a grill or grill pan over medium high heat.

• Toss cubed bread with 1 tbsp. of olive oil, 1/2 Tsp. of Salt, and 1/2 tsp. of pepper until all sides are coated and seasoned.

• Grill the bread on all sides, about 2 minutes per side until the bread has some nice grill marks.

• Remove the bread from the grill and let cool slightly.

• Assemble skewers by layering cantaloupe, mozzarella, prosciutto, bread, and tomatoes until each skewer is full.

• Serve the balsamic basil vinaigrette on the side and drizzle over top of a skewer right before eating.