Burrata Mozzarella Recipe

Time20m

Serves2

prosciutto, cantaloupe, basil, Pedro Ximenez Sherry, grilled country sourdough

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Ingredients

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1
Prepare Cantaloupe
Cut the cantaloupe in half, remove the seeds, and slice into wedges. You can also use a melon baller for a more elegant presentation.
2
Grill the Sourdough
Preheat a grill or grill pan over medium heat. Brush the sourdough slices with olive oil and grill until toasted and grill marks appear, about 2-3 minutes per side.
3
Assemble the Dish
On a serving platter, arrange the grilled sourdough, wedges of cantaloupe, and slices of prosciutto. Tear the burrata and place it in the center of the platter.
4
Add Garnishes
Drizzle the Pedro Ximenez Sherry over the assembled platter. Scatter fresh basil leaves on top and season with salt and black pepper to taste.
5
Serve
Serve immediately while the sourdough is warm and the burrata is fresh.