Burrata and melon an easy and creative recipe with seasonal fruit that could become your summer dish. This recipe belongs to my new book: Honestly Healthy, Salads and Smoothies for every day Meals, that was published in Demark in May 2020 and will be published soon in Italy. Stay tuned!
Burrata is a fresh Italian cheese made from cow’s or buffalo’s milk. The outer shell is solid like mozzarella, while the inside contains stracciatella and cream, giving it an unusual, soft and delicious texture. Due to its center rich in cream, burrata is high in fat, therefore small portions are suggested.
Cantaloupe, a summer tasty and refreshing fruit, is packed with many nutrients such as vitamins, minerals (in particular potassium), water (about 92%) and fiber.
BURRATA AND MELON
1 cantaloupe melon (about 850 g, 30 oz)
280 g (10 oz) burrata cheese
Fresh basil leaves
2-3 tablespoons extra virgin olive oil
½ tablespoon honey
1/3 tablespoon apple cider vinegar
Freshly ground pepper to taste
1. Peel, cut in half, remove seeds with a spoon and slide cantaloupe.
2. In a small bowl prepare dressing by mixing olive oil, honey, vinegar and a pinch of pepper.
3. Place burrata on a serving plate. Display cantaloupe and decorate with basil leaves.
4. Sprinkle some dressing on top and serve immediately. – Paola