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.
- 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
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.