Burrata and Prosciutto Plate
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This burrata and prosciutto plate is an easy, elevated appetizer perfect for summer entertaining. Creamy burrata, salty prosciutto, sweet cantaloupe, and crispy garlic toast come together for a simple yet impressive snack or starter—ideal for date night, girl dinner, or a poolside bite.
Burrata is essentially fresh mozzarella cheese filled with cream giving it a soft, milky texture. While it’s not actually mozzarella, it’s actually made from buffalo milk and is like its richer, creamier sister. Keep in mind since this a fresh cheese, it tastes best served at room temperature 48 hours after you buy it.
Plus, this platter can easily be assembled ahead of time and stored covered in plastic wrap in the fridge until ready to serve, up to a day in advance. If you plan to prep this ahead of time, wait to toast the bread just before serving. For more fruit forward recipes, try my summer fruit salad with burrata or this peach and tomato mozzarella salad with crispy prosciutto next.
Why You’ll Love This Recipe
- Quick and effortless – Minimal prep with maximum flavor—ideal for last-minute entertaining.
- Perfect balance of flavors – Creamy, salty, sweet, and crunchy all on one plate.
- Versatile for any occasion – Works as a starter, snack board, or light appetizer.
Key Ingredients in This Recipe
- Burrata – Burrata is a soft cow’s milk cheese from Italy. It’s essentially mozzarella filled with a delicious and creamy interior. It has become very popular in recent years for its rich, clean flavor. The cold, creamy cheese contrasts perfectly with the salty cured meat.
- Prosciutto – This salty, silky meat is made from curing the whole hind leg of a pig. Prosciutto is a whole muscle salumi served sliced paper-thin. I like wrapping it around the slices of cantaloupe.
- Garlic – Infuse olive oil with garlic flavor by slowly simmering the mixture. While only the oil is used in this recipe I recommend saving the crispy garlic and using it to garnish recipes like this garlic fried rice.
- Bread – I love serving this with slices of sourdough bread this is a flexible so you can substitute any favorite crusty bread.
- Cantaloupe – Slices or cubed cantaloupe are the perfect fresh element to add to this snack plate. Either wrap the prosciutto around the melon for a fun presentation or serve it on the side. Look for cantaloupe that smell sweet with tan color. Try to avoid any with with green showing through the rind.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Let the burrata sit at room temperature for 15–20 minutes before serving to bring out its full creamy texture and flavor.
Swaps and Substitutions
- Cantaloupe: Swap for peaches, nectarines, fresh figs, or strawberries for a seasonal twist.
- Burrata: Substitute with fresh mozzarella, stracciatella, or burrata-style mozzarella if needed.
- Prosciutto: Use speck, jamón serrano, or another thinly sliced cured ham.
- Bread: Replace sourdough with baguette slices, ciabatta, or a crusty Italian or French loaf.
- Garlic Oil: Use plain olive oil if short on time, or finish with chili crisp for heat.
- Olive Oil: Extra-virgin olive oil works best, but any good-quality olive oil will do.
How to Make a Burrata and Prosciutto Plate (Step-by-Step)
In a small saucepan over low heat, add the olive oil and garlic and simmer until the garlic becomes fragrant and turns golden brown, about 10 minutes.
Using a fine mesh strainer, strain the garlic out of the oil and reserve for another use. Let the oil cool.
Preheat oven broiler to high. Add the garlic oil to a shallow bowl. Dip one side of the bread in the oil and arrange in a single layer on a baking sheet, oil-side up. Broil until golden brown, about 2 minutes.
Arrange the toasted bread and burrata on a plate. Wrap the slices of prosciutto around the cantaloupe and add to the plate. Garnish the burrata with an additional drizzle of olive oil, black pepper and a sprinkle of salt. Serve with a cheese knife for easy eating.
How to Serve a Burrata and Prosciutto Plate
- As a summer appetizer with chilled white wine or rosé.
- On a charcuterie or snack board for casual entertaining.
- As a light starter for a date night or dinner party.
- Poolside or patio-style for warm-weather gatherings.
How to Store a Burrata and Prosciutto Plate
- Store assembled components (without toast) covered in the refrigerator for up to 24 hours
- Toast bread just before serving for best texture
- Wrap prosciutto tightly to prevent drying out
- Burrata is best enjoyed fresh and should not be frozen
FAQ – Frequently Asked Questions
Yes. Assemble everything except the garlic toast up to one day ahead and refrigerate. Toast the bread right before serving.
Burrata adds a rich, creamy contrast to the salty prosciutto and sweet fruit, making it the star of this appetizer.
Cantaloupe is classic, but peaches, nectarines, figs, and even strawberries work beautifully.
Crusty breads like sourdough, baguette, or ciabatta are ideal for scooping up the creamy burrata.
Other Recipes to Try
If you enjoy this burrata and prosciutto plate recipe, I recommend checking out some of these and follow me on Instagram:
- Sautéed Pea Salad with Burrata
- Summer Fruit Salad with Burrata and Prosciutto
- Roasted Beet Salad with Burrata
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Burrata and Prosciutto Plate
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Ingredients:
- ½ cup extra-virgin olive oil
- 6 cloves garlic, smashed
- 2 (1” –thick) slices sourdough bread, halved
- 4 ounces burrata, at room temperature
- 6 slices prosciutto,
- ½ medium cantaloupe, seeded, cut into wedges
- Flakey sea salt, as needed
- Freshly ground black pepper, as needed
Instructions:
- In a small saucepan over low heat, add the olive oil and garlic and simmer until the garlic becomes fragrant and turns golden brown, about 10 minutes.
- Using a fine mesh strainer, strain the garlic out of the oil and reserve for another use. Let the oil cool.
- Preheat broiler to high. Add the garlic oil to a shallow bowl. Dip one side of the bread in the oil and arrange in a single layer on a baking sheet, oil-side up. Broil until golden brown, about 2 minutes.
- Arrange the toasted bread and burrata on a plate. Wrap the slices of prosciutto around the cantaloupe and add to the plate. Garnish the burrata with a spoonful of additional garlic olive oil, black pepper and salt. Serve with a cheese knife for easy eating.
Notes:
Nutrition:
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I felt like we were in Rome again. There is something about burrata, prosciutto and melon that is just so refreshing!
Loved this! Melon wrapped in prosciutto , burrata, and garlic bread are all favorites of mine, so I really enjoyed having them on one plate.