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Ingredients
Method
- 1 ripe rockmelon, peeled and sliced
- 150g thinly sliced prosciutto
- 2 × 125g fresh burrata balls
- Small handful of fresh basil leaves
- 2 tbsp extra virgin olive oil
- 1 tbsp aged balsamic vinegar or balsamic glaze
- Flaky sea salt and cracked black pepper
- Crusty bread or ciabatta to serve
- Arrange melon slices across a large serving plate. Drape prosciutto loosely between the melon slices.
- Tear open the burrata and nestle pieces between the melon and prosciutto. Scatter basil leaves over the top.
- Drizzle with olive oil and balsamic, season with flaky salt and black pepper. Serve with crusty bread.
10 mins
4 serving
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