Prosciutto Wrapped Cantaloupe with Burrata

Prosciutto Wrapped Cantaloupe with Burrata is an Italian appetizer recipe featuring sweet melon wrapped in prosciutto and topped with creamy burrata for a platter that's no-cook, fresh, and perfect for entertaining. Each cantaloupe wedge is wrapped in prosciutto and finished with torn burrata, peppery arugula, and a light drizzle of balsamic.

If you like this appetizer recipe, you may also love our Burrata Prosciutto Appetizer, Burrata Panzanella Platter, or our Burrata Caprese.

Why We Love This Recipe

• Sweet And Salty Balance: Juicy cantaloupe naturally contrasts with savory prosciutto for the perfect bite.
• No Cooking Required: This appetizer comes together in minutes with simple assembly, just like our Watermelon Skewers.
• Elegant Presentation: Torn burrata and arugula scattered over the platter make it look restaurant-worthy.
• Perfect For Entertaining: Light, refreshing, and easy to prepare ahead of time for gatherings or summer parties.

Key Ingredients

• Cantaloupe: Choose a ripe melon that smells sweet at the stem end. Firm wedges hold their shape when wrapped. Love this ingredient? Try our Melon Banana Smoothie.
• Prosciutto: Thinly sliced Italian prosciutto works best. Cutting each slice into strips allows you to wrap the melon neatly and evenly.
• Burrata: This creamy Italian cheese adds richness. Tearing it into pieces instead of slicing creates a rustic presentation and spreads the cream throughout the platter.
• Arugula: Peppery greens brighten the dish and balance the sweetness of the melon.
• Balsamic Glaze: Optional but delicious for a touch of acidity and sweetness that ties everything together.

A full ingredient list with exact measurements can be found in the recipe card below.

Substitutions & Variations

• Cantaloupe: Honeydew melon works well if cantaloupe isn't available.
• Prosciutto: Thinly sliced speck or serrano ham can be used for a similar salty flavor.
• Burrata: Fresh mozzarella balls provide a firmer alternative if burrata isn't available.
• Skewers: Serve the wrapped melon on cocktail picks for easy party bites.

How to Make Prosciutto-Wrapped Cantaloupe with Burrata

STEP ONE: Prepare the Cantaloupe

Slice the cantaloupe into 10-12 wedges and remove the rind and seeds.

STEP TWO: Wrap the Prosciutto

Cut each slice of prosciutto lengthwise into two strips.

Wrap both strips around one cantaloupe wedge, so it is fully covered.

STEP THREE: Assemble the Platter

Place the prosciutto-wrapped cantaloupe on a serving platter. Scatter fresh arugula generously over the top.

STEP FOUR: Add the Finishing Touches

Tear the burrata into pieces and scatter it across the platter.

Season lightly with salt and pepper and drizzle with balsamic glaze if desired.

Storage

Store leftover prosciutto-wrapped melon in an airtight container in the refrigerator for up to one day. Because cantaloupe releases juice, this appetizer is best served fresh and is not ideal for freezing.

Prosciutto Wrapped Cantaloupe Recipe FAQs

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📖 Recipe

Prosciutto Wrapped Cantaloupe with Burrata

Jami Powell

Prosciutto Wrapped Cantaloupe with Burrata is an Italian appetizer recipe featuring sweet melon wrapped in prosciutto and topped with creamy burrata for a platter that's no-cook, fresh, and perfect for entertaining. Each cantaloupe wedge is wrapped in prosciutto and finished with torn burrata, peppery arugula, and a light drizzle of balsamic.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

1x2x3x

Course Appetizer

Cuisine Italian

Servings 10

Calories 221 kcal

Equipment

• ▢
  Cutting board
• ▢
  Knife
• ▢
  Serving platter

Ingredients

  

1x2x3x

• ▢ 10 to 12 cantaloupe wedges peeled and deseeded
• ▢ 10 to 12 slices prosciutto each cut lengthwise into two strips
• ▢ 1 burrata ball
• ▢ 1 handful of fresh baby arugula
• ▢ Salt to taste
• ▢ Freshly ground black pepper to taste
• ▢ Balsamic glaze optional

Instructions

 

• Slice the cantaloupe into wedges and remove the rind and seeds. Try to keep the wedges evenly sized so they wrap neatly.
• Cut each slice of prosciutto lengthwise into two thin strips. Take both strips from one slice and wrap them around a single cantaloupe wedge, overlapping slightly so the melon is nicely covered and the prosciutto stays in place.
• Place the prosciutto-wrapped cantaloupe wedges on a serving platter. Scatter the arugula over the top.
• Gently tear the burrata into pieces and scatter it around the platter among the melon wedges. Season lightly with salt and freshly ground black pepper.
• If you like a touch of sweetness and acidity, drizzle lightly with balsamic glaze just before serving.

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Notes

Cooking Notes

Use ripe cantaloupe and wrap the prosciutto snugly so it stays in place. Tear the burrata gently so the creamy center spreads across the platter.

Tips for Best Results

• Use ripe cantaloupe for the best sweetness.
• Let prosciutto sit at room temperature before serving.
• Add burrata just before serving to keep it creamy.
• Assemble close to serving time so the melon stays fresh.

How to Know It’s Ready

The cantaloupe should be juicy and bright orange, the prosciutto lightly draped around each wedge, and the burrata soft and creamy across the platter.

Nutrition

Calories: 221kcalCarbohydrates: 45gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 5mgSodium: 219mgPotassium: 883mgFiber: 4gSugar: 44gVitamin A: 18677IUVitamin C: 60mgCalcium: 51mgIron: 2mg

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