Hello! Welcome to Dontmissmyplate.

Thank you for visiting my website! I'm Maxine, a food blogger, home cook, travel enthusiast, and lover of food and culture. I’m passionate about fusion cuisine, a style of cooking that blends ingredients and techniques from different countries, regions, and traditions.

My approach is influenced by both Southern African and American cooking, shaped by my life experiences and reflected in the diversity of my recipes. I also focus on farm-to-table cooking, using fresh, seasonal ingredients sourced locally whenever possible. I believe food tastes best when it’s in season and close to its origin.

Travel plays a big role in how I cook and create. I love sharing my food adventures, from what I’ve eaten to where to eat, while discovering new flavors, cultures, and techniques that continue to inspire me.

I hope this space feels helpful and inspiring. Whether you're in the mood for something familiar or ready to try something new, you’ll find plenty to explore here. Happy cooking!

Burrata, Melon, and Prosciutto Galette

Burrata, Melon, and Prosciutto Galette

dontmissmyplate
Lunch, Dinner

What's not to love about this combo? Fruit and cured meat is an ancient pairing meant to help boost the immune system. With the addition of burrata and arugula, melon and prosciutto are some of the most well-known Italian antipasti out there, and that's not a shock! I'm a sucker for the sweetness from the melon, saltiness from the prosciutto, creaminess from the burrata, freshness, and slightly bitter notes from the arugula put together.

How about baking all these ingredients together? Explore the website for sweet and savoury recipes, which use the galette, a perfect vehicle to combine what you love and experiment. All you need is some pastry dough, either store-bought or homemade and some egg wash. Save the arugula to top at the end; this changes the characteristics a bit but leaves what we love about the combo intact.

Enjoy a slice for lunch or dinner or as a warm, tasty appetizer before the main meal. Many restaurants have embraced the approach in the form of a pizza; why not create the experience in your own home?

Ingredients

1 pie pastry dough, thawed

4-5 slices of prosciutto

1/2 cup arugula

1 burrata

3/4 cup melon

1/4 teaspoon black pepper

1/8 teaspoon salt

1 teaspoon steak seasoning

1 teaspoon date syrup

1 teaspoon olive oil

1 egg (for egg wash)

Hot honey

Red chili flakes

Instructions

Roll out the thawed pastry dough.

Remove the melon flesh from the skin and slice it into thin, flat pieces. Toss in a bowl with salt, pepper, date syrup and olive oil.

Lay the melon pieces in the middle of the dough. Leave about an inch of the outside to fold over part of the filling.

Place the cured meat and cheese broken up evenly over the melon. For the prosciutto, you can bunch it up or lay the pieces flat.

Fold the pastry sides all the way around, tucking in or folding any corners that stick out.

Beat the egg, then use a basting brush to coat the edge of the galette, then garnish with steak seasoning.

Bake the galette for 20-2r minutes at 350F; the contents will be bubbling hot.

Remove from heat, then top with the arugula and a drizzle of hot honey and chili flakes. Serve warm.

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