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.
Slice the melon into elegant wedges or scoop into balls using a melon baller.
Arrange on a serving platter or individual plates.
Gently drape prosciutto slices between and around the melon pieces, creating height and movement on the plate.
Tear burrata into large pieces and place among the melon and prosciutto.
Scatter arugula lightly over the dish.
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.
Wine
Prosecco or Champagne
Dry Rosé
Pinot Grigio
Cocktails
Aperol Spritz
Hugo Spritz
Gin & Tonic with citrus
Non-Alcoholic
Sparkling water with lemon
Elderflower soda
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
4 servings