Prosciutto & melon board

  • By Erin Pettipas
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Prosciutto and melon are a classic pairing, a perfect combination of savoury and sweet, and refreshing for a hot summer’s day. For the uninitiated, burrata is, as Erin describes it, “a delicious ball of mozzarella stuffed with creamy cheese curds, light and mild, and delicious with pesto.”

Ingredients

watermelon (sliced, about the same amount as other melons)

cantaloupe (½ balled, ½ cut into wedges)

honeydew (½ balled,½ cut into wedges)

10 oz/300 grams prosciutto

fresh basil

basil pesto

burrata

fresh mozzarella

1 tub (200 mL) mini (pearl size) bocconcini

Directions

Using a melon baller, scoop honeydew and cantaloupe into balls. Combine with a big handful of bocconcini and toss with fresh chopped basil. Slice the rest of the cantaloupe and honeydew into wedges and wrap with prosciutto. Arrange sliced watermelon, honeydew, and cantaloupe wedges on a platter with sliced mozzarella and a ball of burrata. Fill in the spaces with the balled melons and bocconcini, garnish with basil and serve with basil pesto.

 

 

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