Melon and Olive Mini Skewers with Black Pepper Honey

Ingredients

• 2 cups basil leaves fresh
• 2 medium sprigs rosemary fresh
• 4 sprigs thyme leaves fresh
• 0.8 cup honey 
• 8 ounce bite-size mozzarella balls fresh dry drained ciliegine
• 0.5 large cantaloupe melon peeled seeded
• 7 ounce olives green pitted rinsed drained canned
• 2 teaspoons coarse pepper black freshly ground

Equipment

• bowl
• frying pan
• skewers
• melon baller

Directions

1. Special equipment: 24 mini bamboo skewers
2. For the honey: Stir together the honey, 1/4 cup water, the pepper, thyme and rosemary in a small saute pan over medium heat. Bring the mixture to a boil, then reduce the heat to low and simmer for about 8 minutes.
3. Remove from the heat and set aside to cool slightly. Strain the honey into a small bowl and set aside while you assemble the skewers.
4. For the skewers: Using a melon baller, scoop out 24 rounds from the peeled melon. Thread each skewer with a melon ball, basil leaf, mozzarella ball, another basil leaf and an olive. To serve, place the skewers on a platter and drizzle with the honey.