Burrata with Prosciutto
Appetizer10 min4 servingsEasyAbout this recipe
A stunning Italian antipasto that comes together in minutes — creamy, cloud-like burrata nestled alongside silky prosciutto, finished with a drizzle of good olive oil, a scatter of fresh basil, and a crack of black pepper. No cooking required, just beautiful ingredients treated with respect. Perfect as a starter, a light lunch, or an elegant appetizer for guests.
Instructions
- 1
Remove the burrata from the refrigerator 20–30 minutes before serving. This is the single most important step — cold burrata is firm and bland; room-temperature burrata is luscious and creamy. Keep it in its liquid until you're ready to plate.
- 2
If using cherry tomatoes, halve them and season lightly with a pinch of flaky sea salt. Let them sit while you prep everything else — this draws out their juices and deepens their flavor.
- 3
Arrange the prosciutto di parma slices on a large serving platter or individual plates. Drape them loosely and naturally — don't fold them flat. The ruffled folds look beautiful and give the dish texture.
- 4
Gently lift each burrata ball from its liquid using a slotted spoon and pat lightly dry with a paper towel. Place one burrata per plate (or all four on the shared platter) nestled among the prosciutto di parma. If you like, use a knife to cut a shallow cross in the top of each burrata — it will open up beautifully as people serve themselves.
- 5
Scatter the cherry tomatoes (if using) and torn basil leaves around the burrata and prosciutto di parma. Add a little lemon zest over the burrata if desired for brightness.
- 6
Drizzle the extra-virgin olive oil generously over everything — especially over the burrata. If using balsamic vinegar or glaze, drizzle it in thin ribbons across the plate for a sweet-acidic contrast.
- 7
Finish with a generous pinch of flaky sea salt and freshly cracked black pepper. Serve immediately with toasted or grilled crusty bread on the side for scooping up the creamy interior.
