Melon on toast is not necessarily something that springs to mind when you wake up in the morning and decide what you feel like for lunch, but this combination of juicy rockmelon, creamy burrata, salty prosciutto, crisp and crunchy toast and a drizzle of spicy, sticky, sweet honey is a combination that you will not stop thinking about once you’ve tried it.
Boasting an array of nutrients, no refined sugar, and a good dose of protein this snack is not only delicious but also rich in antioxidants, calcium and vitamin C, so its perfect for supporting immunity.
This is an ideal dish served in small portions for hors de oeuvres at a party or gathering, tastes incredible paired with champagne and surprisingly easy to make for something so stunning.
Add a sprinkling of roe, or pomegranate seeds if you’d like to make it look even more special, or just enjoy the beautifully aromatic flavours as it is.
Burrata is easily found at your local grocer and is such a versatile cheese. If melon isn’t in season, this is just as delicious with peach, apricot or figs.
In New Zealand, we’re heading into our summer season – yes, that means we have a sunny Christmas! So we’re longing for fresh summer recipes like this and usually when we have Christmas celebrations they’ll consist of things like fresh oysters, summer fruits, of course a big roast ham or turkey, and delicious green salads. Even in winter though, the salty flavours and warming spices make this a delicious snack to enjoy in front of the fire with a nice glass of bubbles.
The Steens Team x
sourdough bread sliced
250g fresh burrata
6-8slices of prosciutto
1/4cantaloupe rind removed and thinly sliced
1TBS lemon juice
1TBS olive oil
2garlic cloves minced
2TBS red chili flakes
To make the chili honey: in a small frying pan, gently fry the minced garlic, olive oil and chili flakes on a low heat (you can use chili powder if you prefer, and if you don’t want the garlic, you can also leave this out) and warm until the garlic is soft and cooked. Remove from the heat and add in your lemon juice and Manuka Honey. Transfer to a glass jar with a lid and let cool slightly if you want to keep some for later, making sure to keep it refrigerated – it should last for a week.
Warm a griddle or a pan on medium heat. When hot, add a chunk of butter, wait until melted and then place your bread in the pan. Toast bread on both sides until golden and crispy. Repeat until all the toast is done.
Spread the toast with the creamy burrata and top with sliced melon, prosciutto and a large drizzle of hot chili honey.
If you’re enjoying this as part of a meal, it goes incredibly well with a rocket and avocado salad with fresh lemon juice and olive oil, salt and pepper.