Plates to Share
Burrata, Melon & Prosciutto Platter
Every bite is creamy, sweet, salty and refreshing. This is the kind of platter that looks generous on the table but comes together with very little effort, especially with toasted bread on the side.
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Ingredients
- 1 large burrata
- 1 cucumber
- Melon, sliced into wedges or ribbons
- Prosciutto
- Fresh basil leaves
- Pine nuts, toasted
- 2 tablespoons extra virgin olive oil
- 1 tablespoon wine vinegar
- Juice of 1/2 lemon
- Salt
- Black pepper
- Toasted bread, to serve
Method
- Spread the burrata onto a large serving plate.
- Using a vegetable peeler, slice the cucumber into long ribbons.
- Cut the melon into wedges, then use the vegetable peeler to create thin ribbons if you like.
- Arrange the cucumber and melon ribbons over the burrata.
- Add the prosciutto, fresh basil leaves and toasted pine nuts.
- Whisk together the olive oil, wine vinegar, lemon juice, salt and black pepper.
- Drizzle the vinaigrette generously over everything and serve with toasted bread.
Oven and air-fryer alternatives
No oven needed, apart from quickly toasting the bread if you want it warm and crisp.
Substitutions
Swap prosciutto for olives or extra toasted nuts for a vegetarian version. Nectarines or peaches also work beautifully instead of melon.
Storage and reheating
Best served immediately. If preparing ahead, keep the burrata, fruit, prosciutto and vinaigrette separate until serving.
Frequently asked questions
Can I make this vegetarian?
Yes. Leave out the prosciutto and add olives, extra pine nuts or roasted peppers for a salty note.
What should I serve with it?
Toasted bread is perfect because it lets you scoop up burrata, vinaigrette and a little of everything in each bite.