🍽️ Melon Caprese with Burrata

Name: Melon Caprese with Burrata
Total time: 30 min
Yield: 4 servings
Ingredients: Burrata 200 g; Cantaloupe melon 0.25 pc.; Honeydew melon 0.25 pc.; Basilica, fresh 20 g; Balsamic vinegar, light 1.5 tbsp; Honey 1 tbsp; Olive oil 3 tbsp; Salt pinch; Pepper, black ground pinch

218 kcal · 30 min · 4 servings

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Ingredients

Burrata 200 g
Cantaloupe melon 0.25 pc.
Honeydew melon 0.25 pc.
Basilica, fresh 20 g
Balsamic vinegar, light 1.5 tbsp
Honey 1 tbsp
Olive oil 3 tbsp
Salt pinch
Pepper, black ground pinch

Instructions

1. Take the burrata out of the fridge to let it reach room temperature.
2. Remove the seeds and peel from the cantaloupe and honeydew melon quarters using a spoon.
3. Scoop out small balls from the flesh or dice it into approx. 1 cm cubes.
4. Wash the basil and shake it dry.
5. Set aside a few nice basil tips for decoration.
6. Pluck the remaining leaves and chop them finely.
7. Mix balsamic vinegar, honey, and the chopped basil in a bowl.
8. Stir in the olive oil while stirring constantly.
9. Season the dressing with salt and pepper to taste.
10. Add the melon pieces to the dressing and let them marinate briefly.
11. Divide the burrata among four glasses (preferably tumbler glasses).
12. Lightly salt and pepper the cheese.
13. Place the marinated melons on top of the cheese.
14. Garnish the dish with the reserved basil tips.
15. Serve the melon caprese immediately and enjoy!

Nutrition per serving

kcal: 218
Protein: 11 g · Fett/Fat: 18 g · Carbs: 12 g