- Share + savor
I have a cookbook! - Buy Now
Burrata and Prosciutto Plate
jump toRECIPE
For an easy summer appetizer try this creamy burrata cheese with garlic bread and prosciutto wrapped melon. These few ingredients paired together are full of flavor! If you haven’t had burrata before then you are missing out!
Burrata is essentially fresh mozzarella cheese filled with cream giving it a soft, milky texture. While it is not actually mozzarella, it is also made from buffalo milk and is like its richer, creamier sister. Since it is a fresh cheese, it tastes best served at room temperature 48 hours after purchase. In this dish the burrata is served with strips of prosciutto alongside bread dipped in homemade garlic oil and toasted.
I love making this plate as a starter for a date night in with wine, as a snack for a girl’s night or an elevated summer poolside snack. The 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 assembling ahead of time, wait to toast the bread just before serving.
Burrata and Prosciutto Plate
Table of contents
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.
How to Make a Burrata and Prosciutto Plate
Step 1: Make the garlic oil.
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.
Step 2: Strain the garlic oil.
Using a fine mesh strainer, strain the garlic out of the oil and reserve for another use. Let the oil cool.
Step 3: Make garlic toast.
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.
Step 4: Assemble and serve.
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.
Tips and Tricks for This Recipe
Other Fruit Pairings
Prosciutto and burrata also pair well with other fruits in addition to cantaloupe. Try the pairing with:
- Stone fruit like peaches or nectarines
- Figs
Other burrata pairings
- Try serving the burrata topped with a spoonful of chili crisp or salsa macha for a bit of spice.
- Serve the burrata over a bed of arugula for a peppery contrast to the creamy cheese.
- Drizzle the burrata with a bit of balsamic vinegar for a bit of acid.
Swaps and substitutions
- Swap the sourdough bread for another favorite like baguette slices, ciabatta bread or a crusty Italian or French loaf.
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:
Burrata and Prosciutto Plate
Rate this Recipe
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.
Nutrition:
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
)
I felt like we were in Rome again. There is something about burrata, prosciutto and melon that is just so refreshing!