Prosciutto, Burrata & Melon Appetizer with Balsamic Glaze

Prosciutto, Burrata & Melon Appetizer with Balsamic Glaze

Ingredients

• 1 medium cantaloupe or honeydew melon, chilled

• 200 g burrata cheese or fresh mozzarella

• 100 g prosciutto, thinly sliced

• 3 tbsp balsamic glaze (or balsamic reduction)

• 3 tbsp sliced almonds

• 1 tbsp olive oil

• Fresh mint leaves (for garnish)

• Freshly ground black pepper, to taste

• Optional: Sea salt, to taste

Instructions

1. Prepare the almonds (optional but recommended)

1. Heat a small pan over medium heat.

2. Add the sliced almonds and toast for 3–5 minutes, stirring constantly, until golden and fragrant.

3. Remove from heat and let cool.

2. Prepare the melon

1. Cut the melon in half and remove the seeds.

2. Use a melon baller to scoop out round balls.

3. Pat each melon ball dry with paper towels.

4. Place them on a serving plate.

3. Add the cheese

1. Gently tear the burrata or mozzarella into small portions.

2. Place one portion on top of each melon ball.

4. Add the prosciutto

1. Tear or fold the prosciutto into small ribbons.

2. Place a piece on top of the cheese for each serving.

5. Finish the dish

1. Drizzle balsamic glaze generously over each piece.

2. Lightly drizzle with olive oil.

3. Sprinkle with toasted almonds.

4. Add freshly ground black pepper.

5. Garnish with fresh mint leaves.

6. Taste and add a pinch of sea salt if desired.

Plating Tips

• Serve on a white plate to highlight the colors.

• Keep ingredients cold for the freshest taste.

• Arrange in sets of 3 or 5 for fine-dining presentation.

Flavor Profile

• Sweet: Melon

• Creamy: Burrata

• Salty: Prosciutto

• Tangy: Balsamic glaze

• Crunchy: Almonds

• Fresh: Mint

Variations

• Replace almonds with pistachios or walnuts.

• Add a touch of honey for extra sweetness.

• Use figs or pears instead of melon.

• Add arugula as a base for a salad version.