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.