Description
A light and elegant summer dish featuring creamy burrata with ripe cantaloupe, crispy prosciutto, and a fresh mint-pistachio drizzle. Perfect as an appetizer or for alfresco dining.
Ingredients
1 ripe cantaloupe, peeled and sliced or balled
1 ball fresh burrata cheese (about 4 oz)
4–6 slices prosciutto
2 tbsp shelled pistachios, roughly chopped
2 tbsp fresh mint leaves
2 tbsp extra virgin olive oil
1 tsp lemon juice
Salt and freshly ground black pepper, to taste
Instructions
1. Cut the cantaloupe into thin wedges or use a melon baller to create round pieces.
2. Heat a nonstick pan over medium heat and crisp the prosciutto for 2–3 minutes per side. Set aside to cool.
3. Tear the burrata and arrange it on a large serving plate.
4. Add the cantaloupe pieces around the burrata.
5. In a small blender or food processor, combine mint, olive oil, pistachios, and lemon juice. Blend until just emulsified.
6. Drizzle the mint-pistachio mixture over the burrata and cantaloupe.
7. Top with crispy prosciutto, season with salt and pepper, and serve immediately.
Notes
Use only ripe cantaloupe for the sweetest flavor.
Let burrata sit at room temperature for 10 minutes before serving for the best texture.
You can substitute basil for mint or pine nuts for pistachios.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: Mediterranean