Cantaloupe, Prosciutto, and Burrata Salad with Fresh Basil

An easy, unique and crowd pelasing summer appetizer that will blow you away! Also - finally another way to use that cantaloupe you randomly bought at the super market.

Print Recipe

Course Appetizer, Salad, Side Dish

Cuisine American, Gluten-Free, Italian

Servings people (appetizer servings)

Ingredients

Half a large cantaloupe peeled and thinly sliced, crosswise (watch my tutorial to see how!)
2 burrata
3 oz. prosciutto
Extra virgin olive oil to taste, for drizzling
Fresh cracked black pepper to taste
1 generous handful fresh basil chiffonade (AKA sliced into thin ribbons) or coarsley chopped

Instructions

Line up the cantaloupe slices on a plate. Layer the slices of prosciutto with the cantaloupe. If you'd like to tear the prosciutto into smaller bite sized pieces, you can also do that, too.
Put the burrata on top of the cantaloupe and prosciutto. Drizzle with extra virgin olive oil and sprinkle fresh cracked black pepper to taste. Top it off with fresh basil and enjoy immediately!

Notes

For vegetarians, skip the prosciutto and top with crunchy salted and roasted chopped hazelnuts. I love the depth of flavor the hazelnuts bring and they also challenge the creamy, soft texture of the dish. Give it a try and let me know what you think!

Keyword basil, burrata, cantaloupe, olive oil, pepper, prosciutto

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