Burrata with Prosciutto

Instructions

1. 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. 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. 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. 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. 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. 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. 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.