Prosciutto Wrapped Cantaloupe with Burrata

Prosciutto wrapped cantalope with burrata and arugula on a platter.

5 from 2 votes

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.

Prep Time15

Total Time15

Course: Appetizer

Cuisine: Italian

Servings:

Calories: 221kcal

Author: Jami Powell

Equipment

Cutting board
Knife
Serving platter

Ingredients

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.

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