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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
minutes
Total Time
10
minutes
minutes
Servings
4
people
Calories
218
kcal
Author
Alexandra Cook - It's Not Complicated Recipes
Ingredients
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
Instructions
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.
Notes
The
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.
Nutrition
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