Melon Burrata Toast with Chili Honey makes the perfect light summer snack. This fancied toast is spread with creamy burrata, fresh melon, prosciutto, and drizzled with a homemade sweet and spicy chili honey. Super tasty and satisfying snack that’s light and bursting with fresh flavours. It’s simple, delicious and quick and easy. 

START WITH THE CHILI HONEY

I love this honey! It’s unreal and use it all the time. Hands down my go-to for any snack that i am making. It’s sweet and spicy, thick and rich and infused with minced garlic, red chili flakes and lemon. It’s definitely a nice touch for this melon prosciutto combo and balances all those flavours nicely. You’ll want to make this first since it needs to cool a little so that it thickens up again as it cools. That way it will sit on the toast and stick rather than slide off.  The remaining honey can be stored in a glass jar and refrigerated. It should keep for at least 2 weeks. 

KEEPING THINGS SIMPLE

This recipe is meant to be a quick hitter. It’s perfect for a late breakfast, light lunch or as a snack in between meals. We’re really just playing off a classic melon prosciutto combination by adding some creamy burrata and serving it over toast. The star and highlight focusing on the chili honey. Here we used a fresh loaf of sourdough bread but ciabatta is a great alternative. Both get nice and crusty when toasted and hold up well with toppings. The bread can easily be toasted on a grill to add a bit of char and extra flavour as well as crisping the prosciutto for an extra salty touch. 

We hope you enjoy this recipe! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! We love to see what you come up with. #thecommunalfeast Follow along our social media account on instagram for quick videos on how our recipes come together!

Print Recipe

melon burrata toast with chili honey

Toasted sourdough bread spread with creamy burrata, fresh melon slices, prosciutto and topped with a sweet and spicy homemade chili honey.

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: Snacks

Author: the communal feast

Ingredients

• sourdough bread sliced
• 250 g fresh burrata
• 6-8 slices of prosciutto
• 1/4 cantaloupe rind removed and thinly sliced
• 1/2 cup honey
• 1 TBS lemon juice
• 1 TBS olive oil
• 2 garlic cloves minced
• 2 TBS red chili flakes

Instructions

• To make the chili honey: in a small saucepot bring to a slow boil the honey, lemon juice, olive oil, minced garlic, and chili flakes. When foaming and bubbling, reduce to simmer for 10 minutes. Stir occasionally. The honey should turn a deeper colour when ready. Transfer to a glass jar with a lid and let cool slightly. Keep refrigerated.
• Warm a griddle or a pan on medium heat. When hot, lightly spray with cooking spray and toast bread on both side suntil nicely golden. Repeat until all the toast is done.
• To assemble: spread the toast with the burrata, sliced melon, prosciutto and finish with a heavy drizzle of chili honey.