Melon Carpaccio with Burrata and Crispy Sage
Growing up, I was never much of a melon fan. Watermelon, absolutely, but the others I could happily leave behind. Somewhere along the way, that changed. These days, when summer is in full swing, I can’t get enough of a perfectly ripe melon. And this melon carpaccio may be one of the prettiest ways to serve it. Paper-thin ribbons of chilled melon are layered over creamy burrata, finished with lemon zest and drizzled with the fragrant brown butter and olive oil used to crisp fresh sage leaves.
The crispy sage adds an earthy, savoury note against the sweetness of the melon, while the burrata makes everything wonderfully creamy. Add a little prosciutto if you fancy something salty. And despite how elegant it looks, this appetizer is a cinch to make.
What You’ll Need
1 small melon, such as cantaloupe or honeydew
burrata cheese
2 tablespoons butter
1 tablespoons extra virgin olive oil
fresh sage leaves
1 lemon
sea salt
freshly ground black pepper
prosciutto, optional
How To Make It
Melt the butter with the olive oil in a small frying pan over medium heat. When the butter begins to turn golden brown, add the sage leaves. Cook for about 3 minutes, or until the leaves are crisp. Transfer the sage to a paper towel and set aside. Don’t discard that fragrant butter and olive oil. You’ll use it to finish the carpaccio.
Cut the melon in half and scoop out the seeds. Cut into quarters and remove the skin. Using a sharp knife or mandoline, slice the melon as thinly as possible.
Break the burrata into pieces and spread it loosely over a serving plate. Gently arrange the melon ribbons over the burrata, allowing them to fold and overlap naturally rather than laying them perfectly flat.
Finely grate a little lemon zest over the melon, then drizzle with some of the warm sage butter. Season with sea salt and freshly ground black pepper.
Crumble the crispy sage leaves over the carpaccio, reserving a couple of whole leaves for the top. Serve immediately.
The Culinary Chase’s Note
For a salty, savoury contrast, add a few loosely scrunched slices of prosciutto among the melon ribbons. Enjoy!
Melon Carpaccio with Burrata and Crispy Sage
Ingredients
Equipment
Method
- Melt the butter with the olive oil in a small frying pan over medium heat. When the butter begins to turn golden brown, add the sage leaves. Cook for about 3 minutes, or until the leaves are crisp. Transfer the sage to a paper towel and set aside. Don’t discard that fragrant butter and olive oil. You’ll use it to finish the carpaccio.
- Cut the melon in half and scoop out the seeds. Cut into quarters and remove the skin. Using a sharp knife or mandoline, slice the melon as thinly as possible.
- Break the burrata into pieces and spread it loosely over a serving plate. Gently arrange the melon ribbons over the burrata, allowing them to fold and overlap naturally rather than laying them perfectly flat.
- Finely grate a little lemon zest over the melon, then drizzle with some of the warm sage butter. Season with sea salt and freshly ground black pepper.
- Crumble the crispy sage leaves over the carpaccio, reserving a couple of whole leaves for the top. Serve immediately.
Notes
The Culinary Chase’s Note
For a salty, savoury contrast, add a few loosely scrunched slices of prosciutto among the melon ribbons. Enjoy!