Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas 
Active Time
25 Mins
Total Time
25 Mins
Serves 8 (serving size: about 1/2 cup)

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.

How to Make It

Step 1

Place crushed red pepper in a small dry skillet over medium heat. Toast 90 seconds, stirring frequently. Remove pan from heat; cool.

Step 2

Combine vinegar, shallots, honey, and salt in a small bowl, stirring with a whisk. Slowly add oil, stirring constantly with a whisk.

Step 3

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.

Ratings & Reviews

Delicious, but . . .

July 18, 2016
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.