Refreshing, light, and delicious! Crenshaw melon, prosciutto, and burrata will be your next go-to summertime meal. It can be made quickly in around 10 minutes and is super fresh and easy.
Updated December 2021 with more information, etc. Updated June 2021 with more recipe details, ingredients photo, step-by-step images, etc.
Crenshaw Melon, Prosciutto, and Burrata create an ultimate summer dish! This is inspired by a dish that I ate a few years ago at one of my favorite St. Louis restaurant's, Katie's Pizza and Pasta. It was so fresh and sweet with the hybrid melon, salty and savory from the prosciutto and creamy from the burrata. Since then, I always look for Crenshaw melons but wasn't able to get my hands on one in 2018 or 2019.
Recently, I went to a different grocery store and low and behold Crenshaw melons!! Even though their season technically starts in July, I HAD to get one and try to recreate this dish. You will love this Crenshaw Melon, Prosciutto, and Burrata as an appetizer, light lunch, dinner, side dish, or pool-time snack!
Why you need to make this recipe!
- Super fresh and delicious. It's perfect for the summer!
- Less than 10 ingredients
- A fantastic appetizer, delicious light lunch or dinner or perfect pool-time snack
The Ingredients
- Crenshaw Melon: Is a hybrid melon. Its nickname is the "Cadillac of Melons". They taste sweet with spicy undertones and luscious flesh. It has a yellow-ish green hard rind with a tender peach and light orange-colored flesh. When the skin turns gold-yellow, it's at peak ripeness. A substitution could be cantaloupe if you can't find a Crenshaw melon at your local grocery store.
- Burrata: Ultra-creamy and providing dual textures from the curd-like inside and a solid mozzarella exterior. It has a rich, buttery and milky flavor.
- Prosciutto: Salty and meaty. We are gently wrapping it around the melon. It's super flavorful as each slice contains a streak of fat.
- Balsamic Glaze: a bit of acid while also providing sweetness and a bit of tartness. I used store-bought but you can also make it at home. Try this recipe from The Kitchn here.
- Pistachios: adds texture through crunch
- Pea Tendrils: a pop of green and earthy flavor. Substitute with micro greens, watercress or even arugula.
Step-by-Step Instructions
- Place greens (watercress, pea tendrils, micro greens or arugula) to one side of the platter.
- Wrap 1 slice of prosciutto around the middle of one slice of Crenshaw melon. Place on top of greens. Repeat with remaining slices.
- Drizzle olive oil onto the other side of the platter. Place the burrata ball onto the olive oil. Sprinkle the Crenshaw melon wrapped prosciutto slices with pistachios.
- Drizzle balsamic glaze onto the platter by the burrata. Sprinkle flaky sea salt and freshly ground pepper onto the entire platter. Serve immediately and enjoy!
Expert Tips
- Break apart the burrata if serving to a crowd. You can break apart the burrata and scatter the pieces around the plate to make it easier for guests to serve themselves.
- Store cantaloupe at room temperature before slicing and serving. Cantaloupe tastes best if they are kept out of the fridge at room temp in my opinion.
Recipe FAQ
1. Pre-slicing: Carefully wash the rind of your melon and pat dry. Also, count the number of prosciutto slices you have. This will determine the amount of sliced melon you need.
2. Sliced melon in half vertically on a large cutting board. Wrap one half with plastic wrap and stored in the refrigerator.
3. Use a spoon and remove all the seeds from the center of the melon. Throw seeds away.
4. Carefully removed the outer rind using a serrated knife, following the contours of the melon. CUT AWAY FROM YOUR BODY.
5. Cut down the middle, using a normal chef's knife.
6. Slice, until you have the amount of melon slices you need.
Burrata is a soft, fresh Italian cheese made from cow's milk. Inside has an ooey, gooey mixture of cream and small cheese curds. This cheese could easily be mistaken for fresh mozzarella from the outside appearance — and that's because the outer shell is in fact made of soft mozzarella. Mozzarella is a fresh, mild, semisoft white Italian cheese and can be made from cow's milk of water buffalo.
Substitutions
- No burrata? Try mozzarella
- No Crenshaw melon? Try cantaloupe or honeydew
- No pea tendrils? Try micro greens, watercress or arugula
- No balsamic glaze? Try making your own or just use balsamic vinegar
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Crenshaw Melon, Prosciutto, and Burrata
Ingredients
- 6 slices Crenshaw melon
- 3 ounces prosciutto (roughly 6 slices)
- 8 ounces burrata
- ⅛ cup chopped pistachio
- 1.5 cups pea tendrils or micro greens, arugula or watercress
- 1.5 tablespoons olive oil + more for serving if you desire
- 1 tablespoon balsamic glaze + more for serving if you desire
- freshly ground salt and pepper to taste
Instructions
- On a large platter, set pea tendrils (or greens of your choice) on one side spreading it out.
- Next carefully wrap 1 slice of prosciutto around the middle of the 1 melon. Set on the bed of pea tendrils (or greens of your choice). Repeat with remaining prosciutto and melon.
- Lightly drizzle olive oil on the whole platter. Place the burrata ball onto the olive oil. Sprinkle the Crenshaw melon wrapped prosciutto slices with pistachios.
- Drizzle balsamic glaze onto the platter by the burrata. Sprinkle flaky sea salt and freshly ground pepper onto the entire platter. Serve immediately and enjoy!
Did you make this recipe? Let me know!