Prosciutto, Melone, e Burrata

It has been hot in Portland and my partner and I are counting down the days until we go to Italy. What better was to beat the heat than a little Italian snack? I’ll be the first to admit that I am a complete hypocrite. I used to have so much disdain for New Seasons and I still recognize the inaccessibility, but I was so stoked to find a Tuscan melon there the other day. (For those who don’t like in the Portland Metro region, New Seasons is a local, upscale grocery chain.) I spend far too much money on food at New Seasons, but it’s not like food is cheap anywhere right now and an aspiring chef has to have good ingredients.

The Tuscan melon was sweeter and softer than a cantelope, but ultimately very similar. I just sliced up my melon and draped the prosciutto over the top. I added a ball of burrata, drizzled fancy olive oil (Seka Hills from California is my all time favorite and one I discovered at an amazing Italian spot in Oakland) and balsamic over the top, and garnished with garden-grown basil.