Italian · Starter · Easy
Burrata with Prosciutto
Creamy burrata, silky prosciutto, ripe tomatoes, and basil with good olive oil. Five minutes to the most luxurious starter.
The whole recipe in 60 seconds
Burrata with Prosciutto, in 5 ideas
- Room temperature burrata is creamy, cold burrata is firm.
- Use the best olive oil you own here, it is the star.
- Tear the burrata open at the table for maximum drama.
- Heirloom tomatoes in summer make this unforgettable.
- A drizzle of hot honey is a fun modern twist.
What you need
Ingredients
- 2 balls burrata (8 oz each)
- 4 oz thinly sliced prosciutto
- 2 ripe heirloom tomatoes, sliced
- 1 cup fresh basil leaves
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic glaze
- Flaky sea salt
- Cracked black pepper
- Grilled bread for serving
How to make it
Directions
- Let the burrata sit at room temperature 20 minutes before serving.
- Arrange the tomato slices on a platter.
- Set the burrata balls on top of the tomatoes.
- Drape the prosciutto around the cheese.
- Scatter the basil leaves over everything.
- Drizzle with olive oil and balsamic glaze.
- Finish with flaky salt and cracked pepper.
- Serve with grilled bread.
Burrata has a short shelf life, buy it the day you plan to serve it for the creamiest center.