Burrata and Prosciutto Plate

burrata and prosciutto snack plate with cantaloupe and toasted garlic bread.

For an easy summer appetizer try this burrata with garlic toast and prosciutto wrapped melon. These few ingredients paired together are full of flavor!

Course Appetizer

Cuisine Italian

Prep Time 5

Cook Time 10

Servings

Calories 780kcal

Author Kylie Mazon-Chambers

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

US Customary - Metric

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

Let the burrata sit at room temperature for 15–20 minutes before serving to bring out its full creamy texture and flavor.

Nutrition