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Comprised of simple steps, anyone can pull off this elegant starter to a meal. Made from all local ingredients, compiled by the Downtown Farmers Market staff.
INGREDIENTS:
1 ripe melon - Malolo Gardens
2 Salami packages - Creminelli Finocchiona (fennel infused).
1 block local soft cheese - Snowy Mountain or Beehive Cheeses
12 ounces basil leaves (about 60 small leaves or 30 large)
4 TBS EVOO - Mountain Town Olive Oil
5 dozen wood toothpicks
DIRECTIONS:
1. Using a melon baller, create small round melon bite sized balls. (This is a step older kids can help with).
2. Thinly slice the salami into rounds.
3. Cube the cheese into squares a bit smaller than the melon. Keeping the knife blade clean for this step will impart better results.
4. Depending on the size of the basil leaves, cut in half vertically so they are roughly the same size as the melon balls.
5. Arrange on the toothpicks. We prefer this order: Salami, Melon, basil leaf, cheese.
6. Drizzle with EVOO and serve immediately on a chilled plate.
