Cantaloupe

Burrata With Basil Olive Oil, Cantaloupe & Toasted Pistachios

July 21, 2021
5 Stars
Photo by Marissa Mullen
Author Notes

You really can't go wrong with burrata. This cream-filled mozzarella ball of joy is a staple for the summer. With its milky, slightly sweet flavor and silky texture, burrata is the perfect base for customization. Serve it plain with a crusty baguette, or dress it up with sweet and savory accompaniments. For this recipe, I paired the burrata with juicy cantaloupe slices (cut into hearts, because why not!), peppery arugula, and toasted pistachios, all topped with a basil olive oil, which provides an essence of pesto but is much lighter on the palate. Season the plate with salt, pepper, and a dash of fresh lemon juice and you're set with a refreshing summer snack or appetizer. —Marissa Mullen

  • Prep time 10 minutes
  • Cook time 1 minute
  • Serves 2 to 3
Ingredients
  • 1 large handful arugula
  • 1 (4-ounce) ball burrata
  • 1/3 cup toasted unsalted pistachios
  • 10 ounces cantaloupe (about ½ a medium melon), sliced into wedges and cut with a small heart-shaped cookie cutter or into bite-size chunks
  • 1/2 cup high-quality extra-virgin olive oil
  • 1 handful fresh basil
  • Sea salt and freshly ground black pepper
  • 2 teaspoons freshly squeezed lemon juice (from about ¼ lemon)
  • Crusty bread, for serving (optional)
In This Recipe
Directions
  1. Arrange the arugula, burrata, toasted pistachios, and cantaloupe on a serving platter.
  2. Bring a small pot of water to a boil. Add the basil and blanch until it wilts, about 10 seconds. Transfer immediately to a bowl with ice water.
  3. In a blender or food processor, combine the olive oil, blanched basil, salt, and pepper until the mixture is smooth.
  4. Drizzle the basil oil over the entire dish and garnish with lemon juice and more salt and pepper to taste.
  5. Serve as is or with crusty bread.

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Marissa Mullen is a Brooklyn-based food stylist, recipe developer, photographer and cheese lover. She is the founder of That Cheese Plate and creator of the Cheese By Numbers method. She is also the author of the best-selling cookbook, That Cheese Plate Will Change Your Life, a step-by-step styling guide for crafting beautiful and delicious cheese plates as a form of creative expression. Featured on The Today Show, The Rachael Ray Show, Business Insider, Vox among others, Marissa is dedicated to bringing people together through creativity, food and entertainment.

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