I love the balance of the musky fruit with the salty-sweet ham and the creaminess of the burrata cheese (you can sub fresh mozzarella). You have a lot of strong flavors at play, and the cheese sets the canvas for the whole thing.
1 teaspoon crushed red pepper (such as Aleppo)
2 tablespoons white balsamic vinegar
1/2 teaspoon minced shallots
1/2 teaspoon honey
Dash of kosher salt
2 tablespoons canola or other neutral oil
1 small cantaloupe
1 small honeydew melon
2 ounces lower-sodium country ham, thinly sliced
4 ounces burrata or fresh mozzarella cheese
1/4 teaspoon cracked black pepper
Est. added sugars 0g
How to Make It
Place crushed red pepper in a small dry skillet over medium heat. Toast 90 seconds, stirring frequently. Remove pan from heat; cool.
Combine vinegar, shallots, honey, and salt in a small bowl, stirring with a whisk. Slowly add oil, stirring constantly with a whisk.
Cut each melon in half lengthwise; remove and discard seeds, and cut melons into quarters. Shave 1 quarter of each melon into strips using a vegetable peeler to yield about 1 1/4 cups cantaloupe and 1 1/4 cups honeydew. Reserve remaining melon for another use. Arrange melon strips and ham slices on a platter so they overlap or intertwine. Spoon burrata evenly over top; sprinkle with toasted red pepper and cracked black pepper. Drizzle vinegar mixture over top.
This was a big hit, but I almost lost my religion over the melon prep. I don't know how the testers got those melon ribbons--I tried everything. Next time I'll just slice it thin. I cut the red pepper flake measurement in half; it was plenty hot. It's hard to go wrong with prosciutto and burrata, even if the melon looks like it's been mauled.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!