Burrata and Prosciutto Appetiser
For easy entertaining, try my Burrata and Prosciutto Appetiser. It is an elegant plated salad that is easily prepared and full of wonderful flavour. Creamy burrata, salty prosciutto and peppery rocket/arugula make a delicious combination.
Servings 4 people
Calories 218 kcal
2 cups rocket/arugula leaves - washed and dried 2 teaspoon extra virgin olive oil 100 g (3.5 oz) prosciutto di Parma – thinly sliced, torn into bite-sized pieces 1 burrata cheese - (150 g/5 oz approx.) See Notes 1 and 2 freshly ground black pepper - to taste balsamic glaze - to serve To serve: crostini or fresh, crusty bread
Add the Extra Virgin Olive Oil to a medium-sized bowl. Add the rocket/arugula leaves to the bowl and gently toss them in the oil to lightly coat them. Arrange the rocket/arugula on a serving platter. Top with the torn prosciutto. Sit the burrata in the centre of the platter. Add freshly ground black pepper and drizzle lightly with balsamic glaze. Serve immediately with crostini, toasted baguette or crusty bread on the side.
burrata that I used weighed 150 g (5 ¼ ounces). Remove the
burrata from the fridge about 30 minutes before serving as it is best at room temperature. Please note, the
nutritional information is as estimate only and does not include what the dish is served with. Calories: 218 kcal | Carbohydrates: 1 g | Protein: 10 g | Fat: 21 g | Saturated Fat: 9 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 43 mg | Sodium: 168 mg | Potassium: 86 mg | Fiber: 1 g | Sugar: 1 g | Calcium: 216 mg | Iron: 1 mg