Rock Melon, Cripsy Prosciutto and Burrata


Prep time: 15mins

Cooking time: 10mins

Serves: 4


  • ½ Rock melon
  • 200g Prosciutto
  • 2 Tubs Baby Burrata
  • 1 tsp Dry Oregano
  • 10 Baby Basil Leaves
  • Pepper
  • Olive oil


  1. Cut the rock melon half into 4 pieces lengthways. Remove the seeds using a knife and slice off the skin.
  2. Cut again each quarter in half lengthwise and then cut across in half.
  3. Cut the prosciutto in half lengthways and set aside.
  4. Wrap each piece of rock melon with a long strip of prosciutto and set aside.
  5. Bring a large frying pan to high heat, drizzle with olive oil.
  6. Once hot, add the pieces of rock melon and cook for a minute or 2 on each side until golden and caramelised. Better doing it in two baches to prevent overcrowding the pan.
  7. Remove from the pan and place on a platter.
  8. Drain the burrata cheese and place on top of the rock melon pieces, pick some basil leaves, drizzle with olive oil, sprinkle with black pepper and oregano.
  9. Serve at room temperature.


  • Serve as a side dish or also good as entrée dish.
  • Use Prosciutto or Jamon Serrano.
  • Can be serve with goat’s cheese or Bocconcini.

Ingredients for Rock Melon, Cripsy Prosciutto and Burrata

Fresh Herbs Basil Bunch

$2.00 ea

Melon Rockmelon Large Half Each

$1.99 ea

La Stella Latticini Burrata Cheese 100g

$5.99 ea

Colavita Extra Virgin Olive Oil 1L

$20.99 ea

B-B Products Free Range Prosciutto 100g

$7.99 ea

Harris Farm Rock Sea Salt 200g

$3.49 ea