Burrata and Prosciutto are a match made in heaven! Add Grilled Peaches to the mix and you’re golden! The creaminess of the Burrata pairs wonderfully with the saltiness of the Prosciutto, and adding Grilled Peaches brings a touch of sweetness and caramelization to the dish. It’s a perfect balance of flavors and textures.
To enjoy Burrata, simply serve it with a drizzle of good quality olive oil, or as I have done – with pesto spooned over the top. Freshly ground black pepper, and some Celtic sea salt flakes will season it. This particular presentation is served with crusty bread, alongside ripe tomatoes and pesto, so it’s similar to a caprese salad.
Grilled peaches and tomatoes complete this presentation of Prosciutto and Burrata. Arugula and micro greens provide color, texture and flavor.
Versatily of Burrata and Prosciutto
- For instance, serve it as a delicious appetizer. Guests will enjoy choosing their own bites.
- As a light meal, omit the bread and the result is a keto friendly lunch or dinner!
- Assemble the ingredients to make Burrata bruschetta. Spread Burrata onto the grilled bread, then add layers of the other ingredients.
- Or just keep it simple and enjoy Burrata on toast. Simply add a little salt, pepper and a drizzle of olive oil.
- Make a Burrata cheese caprese. A Burrata caprese is a classic Italian dish that swaps the mozzarella cheese for Burrata. This recipe provides grilled tomatoes (instead of fresh), along with basil (pesto). Drizzle some olive oil, and balsamic vinegar over the Burrata cheese caprese.
- Arugula Burrata salad, add the arugula, Burrata, and whatever available ingredients you want into an individual bowl and enjoy! A starch free or Mediterranean diet option is an arugula and Burrata salad. Omit the grilled bread.
- Make a Burrata panini using your choice of ingredients from the platter.
- Arrange the ingredients on fresh pizza dough and make an incredible Burrata, Arugula and Prosciutto pizza!
What is Burrata?
Burrata is a fresh Italian cheese typically made from cow’s milk mozzarella and cream. It has a soft, creamy interior filled with stracciatella, which is a mixture of cream and shreds of mozzarella. The outer shell is made of mozzarella, giving it a slightly firmer texture.
You’ll find Burrata in the refrigerated section in supermarkets, along with other fine cheeses and dairy products.
What is Burrata di Bufalo?
Burrata di Bufalo is Burrata made with buffalo milk. Some Burrata choices are made with a combination of buffalo milk and cow’s milk. There are even some variations made solely with cow’s milk or even with goat’s milk. The type and blend of milk used will result in variations in flavor and texture.
Buffalo milk adds a bright, tangy flavor to the cheese. One common characteristic shared with all Burrata types is the interior creamy molten texture and delicate outer shell.
What is Prosciutto?
Prosciutto is ham in Italian, taken from the pig’s hind legs. Prosciutto can be cooked (cotto) or uncooked (crudo). Technically, uncooked Prosciutto is always cured so it is not raw. As a result of dry curing Prosciutto, it must be cut thinly otherwise it would be too chewy and unappetizing.
It is made throughout Italy and is typically named after the region it is from, each region has a protected designation of origin (PDO). In order to be named Prosciutto, the ham has to be produced, processed and developed in a specific geographical area in Italy. The two best known Prosciuttos are Prosciutto di Palma (Palma is a city in the Emilia-Romagna region of Western Italy) and Prosciutto di San Daniele (San Daniele del Friuli is a municipality in NE Italy.)
For this recipe I chose to use the traditional Italian Prosciutto di San Daniele, along with an Iowa (USA) produced Prosciutto made from Berkshire Heritage Breed of Pigs. Red chili and fennel seed are used to spice this particular Prosciutto.
What are Microgreens?
Quite simply, they are the young emerging leaves of edible vegetables and herbs. Rich in vitamins, minerals and antioxidants, they are tender, and add an alternative flavor, color and texture to the platter. Consequently, I’m using them purely as a garnish.
For this Burrata Prosciutto dish, I used beet greens, radish greens, carrot tops, baby frisee, baby red cabbage, celery leaves, parsley leaves (both curly and Italian), young spring onion leaves and dill leaves.
Ingredients
- Burratta.
- Prosciutto: I used a couple of different types – traditional Italian Prosciutto di San Daniele, along with an Iowa (USA) produced Prosciutto.
- Peaches: I used fresh white and yellow peaches.
- Pesto: ready made, whatever brand you like, or make your own – this is a great recipe!
- Tomatoes: any type will work, I used small vine ripened tomatoes.
- Oil: olive oil or avocado oil needed to brush the tomatoes, peaches and bread.
- Arugula, spinach or kale (not pictured.)
- Microgreens: used as a garnish.
- Bagette or similar crusty bread.
Now Let’s Prepare and Serve a Prosciutto and Burrata Platter
Firstly, remove the Burrata from the container and allow it to dry on a paper towel.
Secondly, wash, half and quarter the peaches. Roll half the quantity of Prosciutto. Wash and dry the tomatoes and slice the bread.
Thirdly, brush oil on the peaches. Add salt and pepper to them.
Then place them on a preheated grill over a medium heat.
When the Prosciutto shows signs of crispiness, remove it from the grill. Once the peaches have grill / char marks, remove them.
Brush oil over the bread and tomatoes. Add salt and pepper to both.
Place the bread, oil side down onto the grill. Place tomatoes on the grill too.
Finally remove the bread when it has grill / char marks and the tomatoes when they start to wrinkle / wizen. The ingredients have been prepared, now it’s time to serve them.
Assembling the Prosciutto and Burrata
Choose a platter, plate or in my case a beautiful hand made wooden bowl made by my neighbor! (Thanks Bruce!)
Place the Burrata in the center and add the non grilled slices of Prosciutto around the edge.
Next add the grilled tomatoes.
Now add the grilled peaches. Distribute them around the bowl.
Greenery is added next. In this case, I used arugula.
It’s time for the rolled up crispy Prosciutto. I group them into 3 or 4 roll ups and place them around the bowl.
Add a generous spoonful of pesto to the top of the Burrata. Optional: Place spoonfuls of additional pesto around the platter.
Last but not least, garnish with the micro greens.
In conclusion, when making this beautiful ‘Burrata Italiano’ arrangement, absolutely be as creative as you’d like.
Watch How to Make It
What is a Burrata Substitute?
Burrata is becoming more common place these days, but not every supermarket will stock it. In that case, the easiest substitute would be fresh mozzarella. Similarly, a mozzarella log (fresh mozzarella packaged without water) is a good alternative.
Add ricotta to keep an Italian theme. Using ricotta introduces a slightly different flavor and a completely different texture.
Try using Feta cheese if you want to depart from the ‘Burrata Italiano’ theme. Ingredients to include are artichoke hearts, assorted olives, stuffed grape leaves and pistachios.
Use cream cheese as a simple and inexpensive substitute.
Burrata Prosciutto with Grilled Peaches
Ingredients
- 7 oz whole Burrata
- 7 oz prosciutto
- 4 peaches use white, yellow or a mix.
- 1 tbsp olive oil
- 12 oz small tomatoes
- 1 bagette
- 1 tbsp pesto
- 1 oz arugula
- ½ oz microgreens optional.
Instructions
- Firstly, remove the Burrata from the container and allow it to dry on a paper towel.
- Secondly, wash, half and quarter the peaches. Roll half the quantity of prosciutto, wash and dry the tomatoes and slice the bread.
- Brush oil on the peaches and add salt and pepper to them.
- Then place the peaches and rolled up prosciutto on a preheated grill over a medium heat.
- When the prosciutto shows signs of crispiness, remove it from the grill. Once the peaches have grill / char marks, remove them.
- Brush oil over the bread and tomatoes. Add salt and pepper to both.
- Place the bread, oil side down onto the grill. Place tomatoes on the grill too.
- Finally remove the bread when it has grill / char marks and the tomatoes start to wrinkle / wizen.
- Choose a platter, plate or in my case a beautiful hand made wooden bowl and place the Burrata in the center and add the non grilled slices of prosciutto around the edge.
- Next add the grilled tomatoes, grilled peaches and arugula around the perimeter.
- Then the rolled up crispy prosciutto.
- Add a generous spoonful of pesto to the top of the Burrata. Optional: Place spoonfuls of additional pesto around the platter.
- Last but not least, garnish with the micro greens.
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