Cantaloupe, Burrata & Original Pizza Crunch

Serves: 4–6
Time: 10 minutes
Category: Summer flex

Why This Works
Sweet cantaloupe + creamy burrata + salty Parm + Calabrian chili heat = undeniable chemistry. The fennel in the Original plays beautifully with melon. The EVOO carries the spice. The crunch keeps it from feeling soft and one-note. It’s simple. It hits.

Ingredients

• 1 ripe cantaloupe, peeled and cut into wedges or thick cubes
• 1 large ball burrata (8 oz), torn
• 3–4 tbsp Sobelini Pizza Crunch – Original
• 2 tbsp extra virgin olive oil (optional, light drizzle only)
• Flaky sea salt
• Fresh basil or mint leaves
• Optional: thinly sliced prosciutto
  
  

Instructions

1. Start with cold fruit
Chill the cantaloupe before assembling. Cold fruit + warm chili oil contrast is key. Arrange on a wide platter with space between pieces so the oil can pool slightly.

2. Add burrata with intention
Tear burrata into natural chunks and nestle between melon pieces. Don’t mash it—let it fall naturally. Light pinch of flaky salt over the melon only.

3. Spoon the Crunch
Stir the jar well.
Spoon Sobelini Original over the burrata and melon—making sure each bite gets:

• Oil
• Chili
• Fennel
• Crunch
  

Don’t drown it. You want gloss, not soup.

4. Finish
Scatter basil or mint.
Optional: tuck in prosciutto ribbons for a sweet-salty situation.

Serve immediately.