burrata and prosciutto plate

BURRATA & Prosciutto Plate

If you haven’t had burrata before then you are missing out. Burrata is essentially fresh mozzarella cheese filled with cream giving it a soft, milky texture. While it is not actually mozzarella, it is also made from buffalo milk and is like its richer, creamier sister. Since it is a fresh cheese, it tastes best served at room temperature 48 hours after purchase. In this dish the burrata is served with strips of prosciutto alongside bread tossed in garlic oil and toasted. I love making this plate as a starter for a date night in with wine or as a snack for a girl’s night.

 

Ingredients:

½ cup extra-virgin olive oil

6 cloves garlic, smashed

3 1” –thick slices whole wheat bread, cut into 1” strips

1 golden grapefruit, segmented

3 slices prosciutto, about 1½ ounces, broken up into smaller pieces

4 ounces burrata, at room temperature

handful parsley leaves, for garnish

 

Instructions:

In a small saucepan over low heat, add the olive oil and garlic and simmer until the garlic becomes fragrant and turns golden brown, about 10 minutes. Using a fine mesh strainer, strain the garlic out of the oil and reserve for another use. Let the oil cool.

Preheat broiler to high. Toss the strips of bread in about ¼ cup of the garlic oil and arrange them in a single layer on a baking sheet. Broil until golden brown, about 2 minutes.

Arrange the toasted bread, grapefruit, prosciutto and burrata on a plate. Garnish with parsley and additional garlic olive oil. Serve with a cheese knife for easy eating.

 

Serves 2 as an appetizer. 

burrata and prosciutto plate closeup
burrata and prosciutto with roasted garlic bread
 
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