Description
Experience a delightful appetizer with cantaloupe, burrata, and crispy sourdough bread drizzled with garlic olive oil.
Ingredients
Scale
- ½ cup extra-virgin olive oil
- 6 cloves garlic, (smashed)
- 2 (1” –thick) slices sourdough bread, (halved)
- 4 ounces burrata, (at room temperature)
- 6 slices prosciutto
- ½ medium cantaloupe, seeded, (cut into wedges)
- Flakey sea salt, (as needed)
- Freshly ground black pepper, (as needed)
Instructions
- In a small saucepan over low heat, add the olive oil and garlic and simmer until the garlic becomes fragrant and turns golden brown, about 10 minutes.
- Using a fine mesh strainer, strain the garlic out of the oil and reserve for another use. Let the oil cool.
- Preheat broiler to high. Add the garlic oil to a shallow bowl. Dip one side of the bread in the oil and arrange in a single layer on a baking sheet, oil-side up. Broil until golden brown, about 2 minutes.
- Arrange the toasted bread and burrata on a plate. Wrap the slices of prosciutto around the cantaloupe and add to the plate.
- Garnish the burrata with a spoonful of additional garlic olive oil, black pepper and salt. Serve with a cheese knife for easy eating.
Notes
- This dish is perfect as an appetizer or a light meal.
- Adjust the amount of garlic oil to taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Broil
- Cuisine: Italian
Nutrition
- Serving Size: 1 toast with burrata and prosciutto
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg