BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Melon, Prosciutto and Burrata with Orange Honey Vinaigrette

May 10, 2019

Putting together a big platter of melon, prosciutto, burrata, herbs and dressing is easy and pretty - the perfect addition to Mother's Day brunch or dinner.

Ingredients:

Ingredients for Melon, Prosciutto and Burrata Platter:

½ cantaloupe, seeded, peeled and either sliced, cubed or scooped with a melon baller
½ honeydew, seeded, peeled and either sliced, cubed or scooped with a melon baller
2 balls fresh burrata cheese
8 slices prosciutto (if you get this at the counter, I like to ask for extra-thin slices because they’re not always as thin as they should be)
¼ cup fresh basil leaves, torn, plus some whole for garnish
1 tablespoon fresh mint leaves, torn
Orange Honey Vinaigrette
Flaky salt
Fresh ground black pepper

Ingredients for Orange Honey Vinaigrette:

¼ cup fresh squeezed orange juice (serve the rest of the juice to mom)
2 tablespoons minced chives
2 tablespoons honey
2 tablespoons apple cider vinegar
½ cup good olive oil
Salt and pepper to taste

Recipe directions:

Directions for Melon, Prosciutto and Burrata Platter:

On a large platter, arrange the melon slices (or cubes or balls). You can either slice the burrata balls into thirds, or you can sort of gently tear them apart (how I do it) and place them on top of the melon. Top with prosciutto. Sprinkle the whole thing with the basil and mint and drizzle the vinaigrette over the top. Sprinkle a little flaky salt and a couple of turns of fresh ground pepper over it all. Garnish with whole basil leaves.

Directions for Orange Honey Vinaigrette:

Whisk the orange juice, chives, honey and apple cider vinegar together in a medium bowl. Slowly drizzle in the olive oil while whisking. Season with salt and pepper.

Click here for a printer-friendly version of this recipe