Simple and satisfying. The first time I tried burrata seems like ages ago. I had seen it all over my social media feeds and bookmarked it as a must-have. So, out for dinner at The Crosby in Montclair, I saw burrata with heirloom tomatoes as an appetizer. I ordered it and fell in love. I love fresh mozzarella and burrata is its creamy cousin.
This recipe is my variation on one of my favorite salads, the caprese. It’s one of the first dishes I remember having at my godmother’s house. She’s vegetarian and opened me up to a world of vegetables as the main course. I had never had fresh mozzarella or fresh basil before then. Imagine not tasting the glories of a caprese until high school. A travesty. Every summer I make a caprese at least once a week. Now that I have burrata in my life, I can switch it up without any extra effort.
I used basil from my indoor garden, tomatoes on the vine, and prepackaged burrata, I added some prosciutto for saltiness and behold a star was born. You’re going to love this.
- 1 medium tomato
- 6-8 fresh basil leaves
- 1 burrata ball
- 2 slices of prosciutto
- salt, cracked black pepper, olive oil, balsamic vinegar to taste
- Slice tomato and spread on plate. Salt to taste.
- Place basil on top of tomato slices.
- Place prosciutto on top of the basil.
- Place burrata ball on top of the prosciutto.
- Drizzle with olive oil and balsamic vinegar.
- Add salt and pepper to taste.