A modern twist on classic prosciutto and melon with arugula, burrata, olive oil, and balsamic glaze. This elegant no-cook appetizer is perfect for Valentine’s Day, summer dinners, or refined entertaining.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsTotal Time 15 mins 1 ripe cantaloupe or honeydew melon, cut into wedges or balls
3 ½ oz prosciutto, thinly sliced
1 small burrata or fresh mozzarella (optional but recommended)
1 handful arugula
1 tbsp extra virgin olive oil
2 tsp balsamic glaze
Freshly ground black pepper
Optional garnish: basil leaves, lemon zest, microgreens
Prepare the Melon
1 Slice the melon into elegant wedges or scoop into balls using a melon baller.
Arrange on a serving platter or individual plates.
Add the Prosciutto
2 Gently drape prosciutto slices between and around the melon pieces, creating height and movement on the plate.
Add Creaminess
3 Tear burrata into large pieces and place among the melon and prosciutto.
Scatter arugula lightly over the dish.
Finish & Serve
4 Drizzle with olive oil and balsamic glaze.
Finish with freshly cracked black pepper and optional basil, zest, or microgreens.
Serve immediately while fresh and cool.
Pairing Suggestions
5 Wine
Prosecco or Champagne
Dry Rosé
Pinot Grigio
Cocktails
Aperol Spritz
Hugo Spritz
Gin & Tonic with citrus
Non-Alcoholic
Tips & Notes
6
Use fully ripe melon for the best sweet–salty contrast
High-quality prosciutto makes all the difference
Burrata adds richness but can be omitted for a lighter version
Peppery greens balance sweetness beautifully
Ideal as a Valentine’s starter or summer appetizer
Ingredients 1 ripe cantaloupe or honeydew melon, cut into wedges or balls
3 ½ oz prosciutto, thinly sliced
1 small burrata or fresh mozzarella (optional but recommended)
1 handful arugula
1 tbsp extra virgin olive oil
2 tsp balsamic glaze
Freshly ground black pepper
Optional garnish: basil leaves, lemon zest, microgreens
Directions Prepare the Melon
1 Slice the melon into elegant wedges or scoop into balls using a melon baller.
Arrange on a serving platter or individual plates.
Add the Prosciutto
2 Gently drape prosciutto slices between and around the melon pieces, creating height and movement on the plate.
Add Creaminess
3 Tear burrata into large pieces and place among the melon and prosciutto.
Scatter arugula lightly over the dish.
Finish & Serve
4 Drizzle with olive oil and balsamic glaze.
Finish with freshly cracked black pepper and optional basil, zest, or microgreens.
Serve immediately while fresh and cool.
Pairing Suggestions
5 Wine
Prosecco or Champagne
Dry Rosé
Pinot Grigio
Cocktails
Aperol Spritz
Hugo Spritz
Gin & Tonic with citrus
Non-Alcoholic
Tips & Notes
6
Use fully ripe melon for the best sweet–salty contrast
High-quality prosciutto makes all the difference
Burrata adds richness but can be omitted for a lighter version
Peppery greens balance sweetness beautifully
Ideal as a Valentine’s starter or summer appetizer
Prosciutto & Melon (Modern Style)
