from The Cheese Lover’s Companion
Burrata comes from the Puglia region of southern Italy. It is a fresh cheese featuring a soft mozzarella shell filled with creamy stracciatella and cream, giving it a rich, buttery texture.
Ingredients
8 oz (225 g) burrata cheese (1 large ball, or 2 smaller balls)
8 medium-sized ripe field tomatoes, cut into wedges
12 small leaves basil, coarsely chopped
⅓ cup (85 ml) toasted almonds
1 cup (250 ml) baby arugula
¼ cup (60 ml) extra-virgin olive oil
Flaked sea salt and freshly ground pepper
8 thin slices Spanish serrano ham or Italian prosciutto
Aged balsamic vinegar, for drizzling
Directions
Drain the burrata cheese from its liquid and, over a large bowl, tear it into small pieces with your hands.
Arrange the tomato wedges and burrata cheese pieces on a serving platter. Top with basil leaves, almonds, and baby arugula. Drizzle with the extra-virgin olive oil, and season to taste with salt and pepper. Drape the ham around the salad. Drizzle with the aged balsamic vinegar.
Nada’s Tips & Tricks: Slather a baguette with olive oil and roasted garlic to serve with the salad…makes for a hearty lunch or a large side to a main meal. Pair with Pinot Grigiio, Prosecco or light bodied red like Beaujolais.
Contents and images used with permission by Canadian Cookbooks.