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Home » Appetizers » Crenshaw Melon, Prosciutto & Burrata

Crenshaw Melon, Prosciutto & Burrata

Published: Jun 19, 2020 · Modified: Sep 3, 2022 by Mara · This post may contain affiliate links - as an Amazon Associate I earn from qualifying purchases.

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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.

Crenshaw Melon, Burrata and prosciutto on a marble platter with wood cutting brown in the background, two plates off to the side

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!

Close up of crenshaw melon slices wrapped with a slice of prosciutto looking at a large ball of burrata on a faux wood background

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, burrata and prosciutto ingredients in individual containers or plates. Each item is labeled with the ingredient name in white text with a dark red box surrounding each text.
  • 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

Crenshaw Melon, Prosciutto & Burrata steps 1 and 2. Side by side pictures. Left photo has a "1" in white text with black drop shadow. There is a large white circle platter on a marble background with micro greens to the right. Right photo has a "2" in white text with a black drop shadow. There is a large white circle platter on a marble background with micro greens to the right with 6 slices of crenshaw melon with a slice of prosciutto wrapped around the middle of each slice.
  1. Place greens (watercress, pea tendrils, micro greens or arugula) to one side of the platter.
  2. Wrap 1 slice of prosciutto around the middle of one slice of Crenshaw melon. Place on top of greens. Repeat with remaining slices.
Side by side photos. . Left photo has a "4" in white text with a black outline. There is a large white circle platter on a marble background with micro greens to the right with 6 slices of crenshaw melon with a slice of prosciutto wrapped around the middle of each slice and pistachios on top and a splash of olive oil to the left of the platter with a large ball of burrata on top.'

Right photo has a "4" in white text with a black drop shadow. There is a large white circle platter on a marble background with micro greens to the right with 6 slices of crenshaw melon with a slice of prosciutto wrapped around the middle of each slice and pistachios on top and a splash of olive oil to the left of the platter with a large ball of burrata on top with a drizzle of balsamic glaze surrounding it. Salt and pepper are also on everything on the platter.
  1. 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.
  2. 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.
Close up of a slice of Crenshaw Melon, Prosciutto & Burrata on a small white plate with a fork on a butcher block background with the whole platter in the background

Recipe FAQ

How do I slice and prepare my crenshaw melon?

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.

What is a crenshaw melon? When it's peak season?

  • A Crenshaw melon is a hybrid melon of casaba and cantaloupe. They are one of the most sweet melons of the melon family. They have a juicy orange flesh with a yellow/golden-green rind that is lightly ribbed.
  • They are available usually July to October, with the peak season from August to mid-September. 
  • What's the different between burrata and mozzarella cheese?

    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

    You Might Also Like

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    PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinterest, Facebook or Instagram.

    Close up of crenshaw melon, prosciutto and burrata

    Crenshaw Melon, Prosciutto, and Burrata

    Mara
    Crenshaw Melon, Prosciutto, and Burrata is the perfect summer dish! Serve it up pool-side, as an app, for a light lunch, dinner or even as a side dish. This could feed 2-4 people. Either way, you'll love how fresh everything tastes and it comes together in just a few minutes.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Total Time 10 mins
    Course Appetizer, Side Dish
    Cuisine Italian
    Servings 4 people
    Calories 321 kcal

    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!

    Notes

    Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

    Nutrition

    Serving: 1g | Calories: 321kcal | Carbohydrates: 3g | Protein: 16g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 159mg | Potassium: 84mg | Fiber: 2g | Sugar: 1g | Vitamin A: 833IU | Vitamin C: 62mg | Calcium: 306mg | Iron: 1mg
    Tried this recipe?Tag me on Instagram @makewithmara or hashtag #makewithmara

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    Hi, I’m Mara! The home baker and cook behind Make With Mara. This is where I share my love of recipe testing, plating, and all things tasty. Let’s crEATe something delicious together! More about me →

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