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Burrata and prosciutto appetiser sitting on a round plate, with a dish of toasted bread in the corner.

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.
Course Appetiser, Salad, Starter
Cuisine Italian
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people
Calories 218kcal
Author Alexandra


  • 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.


  1. The burrata that I used weighed 150 g (5 ¼ ounces).
  2. Remove the burrata from the fridge about 30 minutes before serving as it is best at room temperature.
  3. Please note, the nutritional information is as estimate only and does not include what the dish is served with.


Calories: 218kcal | Carbohydrates: 1g | Protein: 10g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 168mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Calcium: 216mg | Iron: 1mg