Cantaloupe, Prosciutto, and Burrata Salad with Fresh Basil

Name: Cantaloupe, Prosciutto, and Burrata Salad with Fresh Basil
Cuisine: American, Italian
Ingredients: Half a large cantaloupe (peeled and thinly sliced, crosswise (watch my tutorial to see how!)); 2 burrata; 3 oz. prosciutto; Extra virgin olive oil (to taste, for drizzling ); Fresh cracked black pepper (to taste ); 1 generous handful fresh basil (chiffonade (AKA sliced into thin ribbons) or coarsley chopped)

2 steps

An easy, unique and crowd pelasing summer appetizer that will blow you away! Also - finally another way to use that cantaloupe you randomly bought at the super market.

Updated at: Thu, 21 Nov 2024 12:26:15 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories220.6 kcal (11%)

Total Fat17.7 g (25%)

Carbs3.8 g (1%)

Sugars2.7 g (3%)

Protein16.7 g (33%)

Sodium632.6 mg (32%)

Fiber0.4 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

0.5cantaloupe

large, peeled and thinly sliced, crosswise

2burrata

3 ozprosciutto

Extra virgin olive oil

to taste, for drizzling

black pepper

Fresh cracked, to taste

1 handfulfresh basil

chiffonade, AKA sliced into thin ribbons, or coarsley chopped

Instructions

Step 1

Line up the cantaloupe slices on a plate. Layer the slices of prosciutto with the cantaloupe. If you'd like to tear the prosciutto into smaller bite sized pieces, you can also do that, too.

Step 2

Put the burrata on top of the cantaloupe and prosciutto. Drizzle with extra virgin olive oil and sprinkle fresh cracked black pepper to taste. Top it off with fresh basil and enjoy immediately!

View on Dining with Skyler

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