Antipasto Su Uno Spiedo

Serves 4-8 (1-2 skewers each)
You'll need: 8 organic orange wedges (slightly grilled), 16 pieces of Italian salami (thin, round pieces), 16 pieces of thin Dubliner cheese (approx 1"x1" pieces), 16 leaves of basil (fresh, organic), 16 pieces of prosciutto (approx 3"x1" pieces), 16 cantelope balls, 16 pieces of provolone cheese (cut into triangle shapes), 16 wedge slices of organic tomatoes (vine grown, seeds and loose flesh removed), 1 orange bell pepper (cut into small rectangular slices; grilled), 1 cup of Dani's orange infused pesto sauce (see recipe below).
How to prepare: Take eight wooden skewers and add the ingredients above to each skewer (in the order that they appear in the recipe), repeating, until skewers are filled up (just place the orange wedge once as the first ingredient). Note, you will wrap the prosciutto around the melon balls. Plate the skewers on a serving platter. Serve the pesto sauce in a dish on the side, or drizzle it atop the skewers. I recommend a nice pinot grigio with this. Ciao! Danielle

Dani's orange infused pesto sauce: 3/4 cup packed basil (fresh; organic), 1 Tbsp crushed garlic, 1/4 cup parmesan cheese, 2 Tbsp pine nuts, 1 cup olive oil, 1/2 tsp orange zest (from organic, fresh orange), 2-3 Tbsp orange juice (from organice, fresh orange), 1/4 tsp Mediterranean seasoning, pinch salt, pinch sugar How to prepare: Combine all ingredients in a food processor. Process for about 3 min until there is a smooth consistency. If you prefer a less viscous sauce, add more olive oil and process again, until you achieve the desired consistency.

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