Prosciutto – Recipe Coast

Cantaloupe, Prosciutto and Burrata Salad

admin — Sat, 15 Aug 2026 16:05:58 +0000

There is something almost unfairly good about this cantaloupe and prosciutto salad — sweet melon, salty cured ham, and a ball of creamy burrata that spills open onto the plate like the best kind of accident. It’s ready in 10 minutes, it looks like something from a restaurant, and people absolutely lose it when you bring it to the table.

At A Glance

Ready In: 10 minutes
Serves: 4
Diet: Gluten-free, vegetarian-adaptable (without prosciutto)
Nutrition Highlights: Good source of vitamin C and calcium from the burrata; cantaloupe is hydrating and rich in beta-carotene
Main Ingredients: Cantaloupe, prosciutto, burrata, balsamic glaze, fresh basil
Flavor Profile: Sweet, salty, creamy, and tangy — with a fresh herby finish
Meal-Prep Friendly: Best assembled fresh; prep components separately and assemble just before serving
Best Served With: Crusty bread, focaccia, a crisp white wine, rosé, or an Aperol spritz

This is the kind of thing I pull together when I need something that looks impressive but asks almost nothing of me — a melon and prosciutto salad elevated by a whole ball of burrata that you slice open tableside so the creamy interior tumbles out over everything.

The sweet cantaloupe (called rockmelon in Australia) and salty, paper-thin prosciutto are a classic Italian pairing for a reason: it just works. Add a drizzle of good olive oil and balsamic glaze, a scattering of torn basil and mint, and a pinch of flaky sea salt, and you have something that feels genuinely luxurious.

Serve it as a summer appetizer, a light lunch with crusty bread, or the kind of weekend starter that makes a Sunday feel special. It’s one of those plates where the ingredients do all the work.

You might also like these recipes: peach Caprese salad, mozzarella salad with balsamic tomatoes, stracciatella with anchovies & balsamic peppers, prosciutto wrapped asparagus, watermelon salad with feta cheese, mint & cucumber, or Caprese wreath.

What You’ll Need

Here is what you’ll need for this melon prosciutto burrata salad recipe. Find the full measurements in the recipe card below.

Cantaloupe (rockmelon) — The star of this melon and prosciutto salad. It needs to be ripe and sweet; an underripe cantaloupe will make the whole dish fall flat. Look for one that gives slightly when you press the stem end and has a fragrant, honeyed scent. You can also use honeydew, watermelon, or ripe peaches.
Prosciutto — Buy it from a deli if you can and have it sliced paper-thin. The delicate, salty flavor is what makes the prosciutto and melon pairing sing. Thinly sliced serrano ham or even bresaola would work as substitutes.
Burrata — That creamy, spoonable interior is the whole magic of this burrata salad. When you slice it open, the stracciatella filling spills out and coats the melon and prosciutto in the most glorious way. If you can’t find burrata, fresh mozzarella is a perfectly decent substitute, though it won’t have that runny center.
Extra virgin olive oil — Use a good one here. With so few ingredients, quality counts. You want something fruity and a little peppery.
Balsamic glaze — Adds a sweet, tangy contrast and makes the plate look beautiful. You can swap it for a drizzle of honey if you prefer.
Flaky sea salt and cracked black pepper — Flaky sea salt is ideal for the texture it adds; coarse sea salt works too. Don’t skip the seasoning — it pulls everything together.
Fresh basil — Torn or sliced, it brings a classic Italian note. Add it right before serving so it doesn’t wilt.
Fresh mint — Optional, but a few leaves add a lovely cooling note that works beautifully with the sweet melon.

How To Make Cantaloupe Prosciutto Burrata Salad

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this burrata salad with cantaloupe and prosciutto.

Halve the cantaloupe, remove the rind, and slice into wedges or half-moons. Arrange them in a single layer on a large serving plate or shallow bowl.
Drape the prosciutto loosely over the cantaloupe slices — you want a bit of movement and texture, not flat layers.
Place the burrata on top. Using a small knife, make a cut or gentle tear across the top so the creamy interior just begins to open up. It will spill out fully once it’s dressed and served.
Drizzle generously with olive oil, then add a swirl of balsamic glaze over everything.
Season with flaky sea salt and freshly cracked black pepper.
Scatter torn basil leaves and mint (if using) just before bringing it to the table. Serve immediately.

Recipe Tips

Ripe cantaloupe is non-negotiable. Press the stem end — it should give slightly. A ripe one will also smell sweet and fragrant. An underripe melon will taste flat no matter how good the other ingredients are.
Score the burrata before serving, not before. Make the cut right before you bring the plate out so the filling doesn’t run everywhere in the kitchen. The presentation is half the appeal.
Quality ingredients matter here. This is a simple dish, so there’s nowhere to hide. Good prosciutto (sliced fresh at a deli), a beautiful ball of burrata, and genuinely good olive oil make a real difference.
Add the herbs last. Basil wilts fast, especially in warm weather. Add the basil and mint right before serving.
Swap the melon. Honeydew, watermelon, and ripe peaches all work brilliantly in place of cantaloupe for this melon and prosciutto salad. Peaches especially are wonderful in summer.
Make it more substantial. Add a base of peppery arugula/rocket underneath the cantaloupe for a more salad-like presentation. The bitterness of the arugula is a great counterpoint to the sweet melon.
Skip the prosciutto for a vegetarian version. The cantaloupe burrata combination is equally beautiful without the meat, especially if you add a handful of nuts like crushed pistachios or toasted pine nuts for a salty crunch.
Storage: This prosciutto and melon appetizer is really best assembled and served immediately. Once the burrata is cut, the filling will continue to run. Leftover assembled salad can be stored in an airtight container in the fridge for up to 1 day, though the texture of the burrata will change.

Serving Suggestions

This cantaloupe and prosciutto salad is ideal as a starter or light appetizer — the kind of thing you put in the center of the table at a summer dinner party and watch disappear in minutes. It pairs beautifully with a chilled glass of crisp white wine, rosé, or an Aperol spritz. Serve it with thick slices of crusty sourdough or focaccia to scoop up the burrata. If you’re building out a spread, it works well alongside a charcuterie board, a simple green salad, or other Italian-style bites.

If you’ve tried this cantaloupe, prosciutto and burrata salad or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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Sweet, salty, and impossibly creamy — this cantaloupe prosciutto burrata salad is a 10-minute no-cook showstopper that’s perfect for summer entertaining or any time you want something impressive with almost no effort. Find step-by-step photos and more recipe tips above.

Halve the cantaloupe and remove the rind. Slice into wedges or half-moons and arrange in a single layer on a large serving plate or shallow bowl.
Drape the prosciutto loosely over the cantaloupe.
Place the burrata on top of the prosciutto. Using a small knife, make a cut or gentle tear across the top of the burrata to open it slightly — the creamy interior will begin to spill out.
Drizzle olive oil and balsamic glaze generously over the top.
Season with flaky sea salt and freshly cracked black pepper.
Scatter torn basil leaves and mint (if using) just before serving. Serve immediately.

Important Ingredient Tips: The quality of a small number of ingredients is everything in this recipe. Buy the best prosciutto you can find — ideally sliced fresh at a deli — and a really good extra virgin olive oil. Most importantly, your cantaloupe must be ripe. Press the stem end: it should give slightly. A ripe melon will also smell fragrant and sweet.
Key Recipe Tips: Score or cut the burrata right before serving so the filling doesn’t run prematurely. Add the basil and mint at the last minute to prevent wilting. For a more substantial dish, add a base of arugula/rocket underneath the cantaloupe.
Storage Tips: Best assembled and served immediately. Leftover assembled salad can be stored in an airtight container in the refrigerator for up to 1 day, though the burrata texture will change significantly. Not suitable for freezing.
Make-Ahead Tips: You can slice the cantaloupe and prep the herbs ahead of time, storing them separately in the fridge. Assemble the full plate just before serving.
FAQs:
What does burrata taste like? Burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell is firm like mozzarella, but the interior (called stracciatella) is soft, rich, and creamy. It has a mild, milky flavor that pairs beautifully with sweet fruit, balsamic, and salty cured meats.
Can I use fresh mozzarella instead of burrata? Yes, fresh mozzarella makes a good substitute. The dish won’t have the dramatic runny interior, but it will still taste delicious. Look for buffalo mozzarella for the best flavor.
How do I know if my cantaloupe is ripe? Press gently on the stem end — it should give slightly when ripe. A ripe cantaloupe will also smell fragrant and sweet, even through the rind. Avoid melons that feel rock-hard or have no scent.
Can I make this ahead? This salad is really best assembled right before serving. You can prep the components separately (slice the melon, wash the herbs, set out the prosciutto) and assemble in minutes when your guests arrive.
What other fruit works in this recipe? Honeydew, watermelon, and ripe peaches are all excellent substitutes for cantaloupe in this melon and prosciutto salad. Each brings a slightly different flavor, but the sweet-salty combination works beautifully with all of them.

Keywords: cantaloupe prosciutto salad, prosciutto and melon appetizer, cantaloupe salad, melon burrata salad, cantaloupe and prosciutto, burrata salad, melon and prosciutto

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Hot Honey Prosciutto Pizza

admin — Mon, 25 May 2026 21:52:34 +0000

This hot honey prosciutto pizza is the lazy dinner or lunch you’ll make on repeat. Salty prosciutto, melty cheese, and a generous drizzle of hot honey on a crispy flatbread or pita — ready in 15 minutes, no pizza dough required.

At A Glance

Ready In: 15 minutes
Serves: 1
Diet: Nut-free
Nutrition Highlights: ~30 grams protein, ~620 calories per serve, high protein – to be updated
Main Ingredients: Lebanese flatbread or pita, pizza sauce, pizza cheese, prosciutto, hot honey
Flavor Profile: Salty, cheesy, subtly spicy, sticky-sweet — the whole package
Meal-Prep Friendly: Best eaten fresh; the flatbread softens if stored
Best Served With: Fresh rocket with balsamic or a simple green salad

This started as my answer to hot honey pepperoni pizza — I love that combination, but I had prosciutto in the fridge and a flatbread that needed using. Ten minutes later I had something I honestly liked even better.

The prosciutto goes on after baking, which means it stays silky and slightly warm from the residual heat, rather than crisping up the way pepperoni does. That contrast — tender, salty prosciutto against bubbling, golden cheese — is the whole point. And then the hot honey ties it all together: sweet, sticky, with just enough heat to wake everything up.

It’s become my go-to lazy lunch and one of those weeknight dinners that feels more special than a 15-minute meal has any right to. If you haven’t tried hot honey on pizza yet, this is your sign.

You might also like these recipes: hot honey chicken wings, hot honey chicken tenders, mini pizza ham pineapple, tortilla wrap recipes, or these easy weeknight dinners.

What You’ll Need

Here is what you’ll need for this hot honey prosciutto pizza recipe. Find the full measurements in the recipe card below.

Lebanese flatbread or pita bread — the base of the whole thing, and honestly the secret weapon here. It bakes up crisp at the edges with a little chew in the middle. Either works; Lebanese flatbread tends to be thinner and crispier, pita a bit more substantial. About 100 grams is ideal for a single serve.
Pizza sauce — store-bought is absolutely fine here. This is a lazy pizza, after all. Any tomato-based pizza or passata sauce works well. You only need 2 tablespoons, so you don’t need to overthink it.
Dried Italian herbs — optional but they add that classic pizza-parlor aroma. If you don’t have a blend, a pinch of dried oregano does the job.
Pizza cheese — a grated melting cheese mix is what you want. I used the Perfect Italiano Perfect Pizza blend (a 3-cheese mix), which gets beautifully golden and bubbling. Any mozzarella-based blend works.
Prosciutto — thinly sliced is key. It goes on after baking, layered over the hot cheese, which means it warms through gently rather than drying out. 4–5 slices (about 40–50 grams) is enough to cover the whole pizza.
Hot honey — the ingredient that makes this recipe. Drizzled generously over the top, it hits sweet and spicy at once and ties all the flavors together. If you don’t have hot honey, you can drizzle regular honey and add a pinch of chili flakes. Or, make your own using this hot honey recipe.

How To Make Hot Honey Prosciutto Pizza

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this flatbread pizza.

Preheat your oven to 210°C / 415°F. Line a baking tray with baking paper or just place the flatbread directly on the oven rack for a crispier base.
Spread the pizza sauce evenly over the flatbread, leaving a small border around the edges. Sprinkle with dried Italian herbs.
Scatter the grated pizza cheese evenly across the top.
Bake for about 10 minutes, or until the cheese is melted, golden, and bubbling at the edges.
Remove from the oven and immediately layer the prosciutto slices over the top, covering the pizza completely. The heat from the cheese will warm the prosciutto through.
Drizzle generously with hot honey and serve straight away.

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Recipe Tips

Don’t skip the post-bake prosciutto step. Baking prosciutto makes it dry and a little tough. Layering it on after the pizza comes out of the oven keeps it silky and tender — a much better result.
Use a hot oven. 210°C / 415°F gives you a good golden base and properly melted cheese in about 10 minutes. Any lower and the cheese won’t colour nicely.
Adjust the hot honey to taste. 2 teaspoons is a good starting point if you’re new to it; go to 3 if you like a real hit of sweet heat. I usually go generous.
No hot honey? Drizzle with regular honey and scatter a small pinch of dried chili flakes or a drizzle of your favorite chili oil over the top. It’s not quite the same, but it gets you there.
Want it crispier? Place the flatbread directly on the oven rack (rather than a tray) for the last few minutes. The underside crisps up beautifully.
Variations: Try swapping prosciutto for speck or coppa. Add a handful of fresh rocket on top with the prosciutto for extra flavor and freshness. A few shavings of parmesan also work beautifully.
Storage: This is really best eaten fresh. The flatbread base softens if stored, and prosciutto doesn’t love being reheated. Make it, eat it.

Serving Suggestions

This pizza is a complete meal on its own, but if you want to round it out, a handful of fresh rocket dressed with a little balsamic glaze is the natural pairing — the peppery bitterness cuts through the richness of the cheese and honey perfectly. A simple green salad works just as well. I sometimes do a quick rocket or arugula salad with Parmesan on the side, which takes about 3 minutes to throw together. Serve with a glass of something cold — this pizza is casual, fun food, and the occasion should match.

If you’ve tried this hot honey prosciutto pizza or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

By submitting this form, you consent to receive emails from Cooked & Loved

This hot honey prosciutto pizza is the answer to weeknight laziness. Silky prosciutto, bubbling cheese, and a sticky-spicy drizzle of hot honey on a crispy flatbread — it’s one of those 15-minute meals that somehow feels like a treat. Find step-by-step photos and more recipe tips above.

Preheat the oven to 210°C / 415°F.
Place the flatbread on a baking tray lined with baking paper (or directly on the oven rack for a crispier base).
Spread the pizza sauce evenly over the flatbread. Sprinkle with dried Italian herbs.
Scatter the grated pizza cheese evenly over the top.
Bake for 8–10 minutes, or until the cheese is melted, golden, and bubbling at the edges.
Remove from the oven. Immediately layer the prosciutto slices over the top to cover the pizza completely — the heat from the cheese will warm it through.
Drizzle generously with hot honey. Serve immediately.

Nutrition: Macros will vary based on the pita bread you use and the type of cheese.

Important Ingredient Tips: Prosciutto should always go on after baking, not before — it stays silky and tender rather than drying out. Use any good-quality melting cheese blend; a mozzarella-based mix works best for that pull and golden color.
Key Recipe Tips: Use a hot oven (210°C / 415°F) for best results. Place the flatbread directly on the oven rack for a crispier base. Adjust hot honey quantity to your taste — start with 2 teaspoons and go from there.
Storage Tips: Best eaten fresh. The flatbread base softens if stored, and prosciutto doesn’t reheat well. This is a make-and-eat recipe.
Make-Ahead Tips: You can pre-portion your ingredients (sauce, shredded cheese, prosciutto) and keep them in the fridge so the pizza comes together in under 5 minutes when you need it.
FAQs:
Can I use a different base? Yes — naan bread works beautifully here, as does a regular pita. Flour tortillas will give you a thinner, crispier result. Adjust bake time accordingly.
What is hot honey? It’s honey infused with chili — you get a sweet, sticky drizzle with a gentle heat at the finish. It’s available in most supermarkets and specialty food stores. Mike’s Hot Honey is a popular brand. If you can’t find it, combine regular honey with a small pinch of chili flakes.
Can I make this for more than one person? Absolutely — just scale up. Each person gets their own flatbread. Great for a casual dinner party appetizer or a quick family lunch.
Can I use other deli meats? Yes — speck, coppa, or even salami all work well. For a pepperoni version, add the pepperoni before baking.

Keywords: work from home lunch, lazy girl meal, hot honey pizza, prosciutto pizza, pita pizza, flatbread pizza, pita bread pizza, easy pizza recipe, flat bread pizza, hot honey prosciutto pizza

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