Grilled Cantaloupe with Prosciutto, Burrata & Arugula

Name: Grilled Cantaloupe with Prosciutto, Burrata & Arugula
Prep time: 5 min
Total time: 10 min
Yield: 6 - 8 Servings
Ingredients: extra-virgin olive oil, for brushing and drizzling; 1 cantaloupe, halved, seeded, cut into 1-inch wedges and peeled; kosher salt; pepper; 4 ounces thinly sliced prosciutto; 3/4 pound fresh burrata, thinly sliced; 2 cups baby arugula

By Leslie Blythe American, Cheese, Salad Grilling

January 30, 2015

Instead of doing the typical tomato / basil thing, I decided to go out on a limb and try Grilled Cantaloupe with Prosciutto, Burrata & Arugula. Burrata is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture.
I love grilled fruit. This recipe would also work with peaches or nectarines.

Prep: 5 mins
Cook: 5 mins
Yields: 6 - 8 Servings

Ingredients

extra-virgin olive oil, for brushing and drizzling

1 cantaloupe, halved, seeded, cut into 1-inch wedges and peeled

kosher salt

pepper

4 ounces thinly sliced prosciutto

3/4 pound fresh burrata, thinly sliced

2 cups baby arugula

Directions

1Light a grill and brush with oil. Brush the melon wedges with oil and season generously with salt and pepper. Grill the melon over high heat, turning once, until lightly charred, about 5 minutes. Transfer the wedges to a platter and top with the prosciutto and mozzarella. Serve on a bed of arugula, a large pinch of pepper and a drizzle of oil and serve.

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