Burrata, Prosciutto, Rockmelon & Spritz Glaze

Prosciutto, Rockmelon, Burrata & Spritz Glaze

Serves: 4 people

Prep: 10 mins

n/a

Total: 10 mins

Ingredients

1 medium rockmelon

150g thinly sliced prosciutto

2 × 90g Giorgio's Burrata

1 handful fresh mint leaves

2 tbsp extra virgin olive oil

Giorgio's Spritz Balsamic Glaze, for drizzling

Sea salt and freshly cracked black pepper

Prosciutto, Rockmelon, Burrata & Spritz Glaze

Instructions

Step 1

Cut the rockmelon in half and remove the seeds. Remove the skin and slice into thin wedges or bite-sized pieces.

Step 2

Place the rockmelon wedges on a large serving platter, spreading them evenly. Gently fold the prosciutto slices and arrange them between the rockmelon.

Step 3

Drain the Burrata and place in the centre of the platter, gently tearing open each ball to reveal its creamy centre.

Step 4

Scatter fresh mint leaves over the salad, tearing any larger leaves to release their aroma.

Step 5

Drizzle with extra virgin olive oil and Spritz Balsamic Glaze.

Step 6

Season with freshly cracked black pepper, a small pinch of sea salt. Serve immediately while fresh.

Step 7

Step 8

Step 9

Notes

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