These refreshing melon Caprese skewers are a nice twist on the classic Caprese salad combining sweet, savory with a hint of spice to kick up your summer parties!
Cut the cantaloupes in half and scoop out the seeds and with a melon baller make small balls with 1 1/2 of the melons, this should give you plenty to make 48 small balls
Pull 48 basil leaves from their stems
Drain the water from the package of mozzarella balls
Take a bamboo skewer and thread a folded basil leaf onto it and slide it to the end of the skewer, followed by a melon ball, mozzarella ball, another folded basil leaf and lastly one more melon ball. Do this with the remaining skewers and chill until ready to serve
In a small saucepan over medium/high heat melt together the hot pepper jelly and balsamic glaze together until it is in liquid form, this should take 3 to 5 minutes, whisk occasionally. Taste it to adjust flavor, I wanted mine to be spicier so I added a 1/4 tsp of red chili flakes. Take off heat and set aside for only a few minutes otherwise the mixture will start to firm up again.
Arrange the melon skewers on a platter and drizzle the glaze over each one with a spoon
Serve chilled and makes 24 appetizer sized skewers for 12 party guests