Cantaloupe and Prosciutto Burrata Salad

Serves: Six | Prep: 10 min | Cook: 0 min

Ingredients:

Cantaloupe and Prosciutto Burrata Salad:
1 ripe cantaloupe, peeled, seeded, and sliced into 1/2-inch thick wedges
6–8 slices of prosciutto
2–3 balls of burrata cheese
10–12 fresh basil leaves, torn
Balsamic Glaze

Directions:
On a large serving platter, arrange the cantaloupe slices in a single layer. Drape the prosciutto over the melon, tearing pieces if needed. Gently place the burrata balls on top, either whole or torn open for extra creaminess. Sprinkle the torn basil leaves over everything, then finish with a generous drizzle of balsamic glaze. Serve immediately.

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