10-Min Burrata with Tomato, Basil, and Prosciutto
User Reviews
5
10-Min Burrata with Tomato, Basil, and Prosciutto
Description
This dish involves toasting crusty Italian bread pieces lightly under a broiler after brushing with extra virgin olive oil, giving a crisp base that contrasts the silky burrata cheese. The burrata adds a rich and creamy texture that balances the saltiness of thinly sliced prosciutto. Juicy grape tomatoes and fresh basil leaves offer brightness, while olives, capers, sun-dried tomatoes, and minced jalapeño add bursts of briny, tangy, and mild heat notes. A sprinkle of red pepper flakes increases the heat level slightly depending on preference, and a generous drizzle of quality olive oil enriches the flavors.
As a composed dish, it's best served immediately to preserve the crispness of the bread and the fresh quality of the ingredients. Leftovers can be refrigerated for up to two days, with toasted bread stored separately at room temperature to maintain crunchiness.
The recipe emphasizes using quality Mediterranean ingredients like Italian Nocellara olive oil and all-natural sun-dried tomatoes to enhance authenticity and flavor.
Ingredients
- 8 ounces Italian bread like ciabatta, crusty style
- extra virgin olive oil Italian Nocellara
- 8 ounces burrata cheese
- 3 ounces prosciutto
- 1 cup grape tomatoes halved, or cherry tomatoes
- 1 jalapeno pepper seeded and minced
- 3 ounces sun-dried tomato chopped
- 1/3 cup olives any kind you like
- 2 teaspoons capers
- basil leaves handful, torn
- kosher salt
- black pepper
- red pepper flakes
Instructions
- Tear the bread up into pieces and arrange them, crusty side down, on a sheet pan. Drizzle with extra virgin olive oil, making sure to spread the evoo over the soft (fleshy) side of the bread. Broil for a couple of minutes, watching carefully for the bread to gain some color.
- Arrange the toasted bread pieces on a large platter. Add in the burrata, prosciutto and tomatoes, and top with the remaining ingredients.
- Finish with a good dash of kosher salt and black pepper (particularly on the tomatoes and burrata), and a little red pepper flakes, if you don’t mind the heat. Drizzle olive oil all over and serve.
Notes
- Consume this burrata dish fresh for optimal texture and flavor.
- Store leftover toasted bread separately at room temperature to keep it crunchy.
- Leftovers can be refrigerated up to two days, keeping components distinct maintains quality.
- Use quality Italian olive oil and sun-dried tomatoes for best flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 2929 kcal
% Daily Value*
| Calories | 292.9kcal | 15% |
| Carbohydrates | 27.3g | 9% |
| Protein | 13.8g | 28% |
| Saturated Fat | 7.5g | 38% |
| Monounsaturated Fat | 3.4g | 17% |
| Cholesterol | 36.2mg | 12% |
| Sodium | 527.9mg | 22% |
| Potassium | 582.3mg | 12% |
| Fiber | 2.8g | 11% |
| Sugar | 6.1g | 12% |
| Vitamin A | 656.1IU | 13% |
| Vitamin C | 11.8mg | 13% |
| Calcium | 223.6mg | 22% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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