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The Culinary Chase

Melon Carpaccio with Burrata and Crispy Sage

Paper-thin ribbons of sweet melon layered over creamy burrata, drizzled with fragrant brown butter and finished with crispy sage and lemon. An elegant summer appetizer that’s a cinch to make.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Servings: 4 people
Course: Appetizer
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 1 melon
  • 1 burrata cheese
  • 2 tbsp butter
  • 1 tbsp extra virgin olive oil
  • fresh sage leaves
  • 1 lemon

Equipment

  • 1 frying pan for the sage

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!