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.

Burrata & Prosciutto Plate

Key Ingredients in This Recipe

• Burrata – Burrata, a soft cow’s milk cheese from Italy, is essentially mozzarella filled with a creamy interior. It has become very popular in recent years for its rich, clean flavor. The cold, creamy cheese contrasts perfectly with the salty cured meat.
• Prosciutto – This salty, silky meat is made from curing the whole hind leg of a pig. Prosciutto is a whole muscle salumi served sliced paper-thin. 
• Garlic – Olive oil is infused with garlic by slowly simmering the mixture until the garlic is golden brown. While only the oil is used in this recipe I recommend saving the crispy garlic and using it to garnish recipes like this garlic fried rice.
• Grapefruit – While this recipe calls for a golden grapefruit for its more unique appearance, regular grapefruit will also work.

How to Make a Burrata and Prosciutto Plate

1. Make garlic oil. 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.
2. Strain the fried garlic. Using a fine mesh strainer, strain the garlic out of the oil and reserve for another use. Let the oil cool.
3. Broil bread. 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.
4. Assemble and serve. 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.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• Sautéed Pea Salad with Burrata
• Summer Fruit Salad with Burrata and Prosciutto
• Roasted Beet Salad with Burrata

Burrata & Prosciutto Plate

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Serves 2

US Customary – Metric

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.

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