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This melon and prosciutto combo blends juicy cantaloupe with salty cured ham and soft burrata for an ideal summer starter or light meal. Peppery arugula and fresh basil add depth while tangy balsamic glaze pulls everything together perfectly.
I first tried this pairing during a trip to northern Italy and it quickly became my favorite summer party starter. It's so simple but lets quality ingredients do the talking - guests are always wowed without me spending ages in the kitchen.
What You'll Need
- Ripe cantaloupe: Choose one that's sweet but firm enough to hold its shape
- Prosciutto di Parma: Offers perfect saltiness and tender texture
- Burrata cheese: Adds luxurious creaminess that complements the sweet melon
- Arugula: Gives that essential peppery kick to balance sweetness
- Fresh basil: Brings bright herbal notes that lift the whole dish
- Olive oil: Grab your premium bottle since you'll really taste it here
- Balsamic glaze: Adds sweet tanginess - buy it ready-made or cook it down yourself
- Flaky sea salt: Creates texture and boosts all the flavors amazingly
How To Make It
- Getting Your Melon Ready:
- Pick a cantaloupe that smells sweet at the stem and gives slightly when pressed. Scoop it into little balls for an elegant look or just cube it if that's easier. Keep everything the same size for the best flavor balance. Chill until you're ready to use it.
- Making Crispy Prosciutto:
- Warm up a dry pan over medium heat. Place prosciutto slices flat without crowding and watch them carefully - they'll crisp up in about 90 seconds each side. They should get darker and crispy. Take them off right away so they don't burn and let them cool before breaking into pieces. The crunch against the juicy melon is totally worth it.
- Putting It All Together:
- Use a big shallow plate to show off all the colors. First, lay down some arugula as your base. Spread melon pieces all around. Break the burrata into chunks and place them throughout. Sprinkle crispy prosciutto pieces all over. Finish with torn basil leaves scattered on top.
- Adding The Finishing Touches:
- Pour your best olive oil in circles over everything. Add zigzags of balsamic glaze for a pretty look. Sprinkle with flaky salt to boost flavors and add crunch. Add some fresh black pepper if you want. Serve right away while the prosciutto's still crispy.
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When I first made this for a backyard get-together, everyone went crazy for the burrata. My Italian grandma, who never likes new twists on old classics, actually asked me how I made it - I couldn't have been prouder! The secret is definitely finding the sweetest melon possible since the whole dish depends on that natural sweetness.
Finding The Right Melon
Getting a good cantaloupe makes all the difference in this simple dish. Look for one with a slight yellow tint under the netting. The end should give a little when you press it but shouldn't feel mushy. Most importantly, use your nose - a ripe cantaloupe will smell sweet at the stem end. No smell means no flavor. If yours isn't quite ripe, leave it out on the counter for a day or two before putting it in the fridge.
Prep In Advance
This combo works best when freshly made, but you can get things ready ahead of time. Cut up your melon up to a day before and keep it covered in the fridge. Crisp the prosciutto a few hours early and leave it out at room temp. When I'm having friends over, I often prep all parts separately then throw everything together just before they arrive. If you absolutely must make it all in advance, wait to add the burrata, oil and balsamic until right before serving.
Switch It Up By Season
You can swap in different fruits depending on what's good at the market. Late summer? Try ripe peaches or figs instead of melon. Winter months? Go with persimmons or juicy pears with a touch of honey. Just make sure to keep that sweet-salty balance and mix up the textures. Want something heartier? Add some avocado or serve with toasted garlic bread on the side. Each switch keeps the spirit of the dish while letting you use what looks freshest.
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Enjoy this dish as a celebration of summer's best flavors—every bite offers a perfect mix of contrasting tastes that somehow work beautifully together.
Frequently Asked Questions
- → Can I swap out the melon?
Sure, try honeydew or watermelon instead. Just keep the sweetness in mind and adjust as needed.
- → What’s the best way to crisp prosciutto?
Use a non-stick pan over medium heat. Cook each side of the prosciutto for about 1–2 minutes till crunchy.
- → Can I make the salad early?
Prep the parts ahead but don’t put it together until serving time. That’ll keep it fresh and crunchy.
- → What’s a good burrata substitute?
Go for fresh mozzarella or maybe goat cheese if you like the creamy vibe.
- → What’s a vegetarian option for prosciutto?
Swap in roasted chickpeas or toasted nuts for that crispy, hearty texture. Perfect veggie twist!