Name: Baires Grill - Westons PROSCIUTTO & BURRATA Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 8 oz thinly sliced prosciutto (about 18–24 month aged); 8 oz burrata cheese (fresh, room temperature); 2 tbsp extra-virgin olive oil; 1 tbsp aged balsamic vinegar or balsamic glaze; 1 tsp lemon (zest); 1 tsp freshly ground black pepper; 0.5 tsp flaky sea salt; 8 each fresh basil leaves; 1 cup microgreens or arugula (optional garnish); 8 slices toasted country bread or crostini (optional)

Method

Prosciutto & Burrata Plate

Bring cheese to room temperature

Remove the burrata from the refrigerator 20–30 minutes before serving and keep it in its container. Allowing burrata to come to room temperature makes the interior creamier and enhances flavor.

Prepare garnishes

While the burrata warms, wash and gently pat dry the basil leaves and microgreens or arugula. Zest one lemon to yield about 1 teaspoon of zest. If using bread, slice and toast or grill until golden and crisp (about 4–6 minutes) and set aside to cool slightly.

Arrange prosciutto

On a large serving platter or individual plates, fan or loosely fold the prosciutto slices into ribbons or little rosettes so they are easy to pick up. Spread them over roughly half of the platter, leaving a central space for the burrata.

Place burrata

Gently remove the burrata from its container and transfer it onto the reserved central space on the platter. If the burrata is in a liquid, drizzle a little of that liquid over the cheese for extra flavor.

Season and dress

Drizzle the extra-virgin olive oil evenly over the burrata and prosciutto (about 2 tablespoons total). Spoon or drizzle the aged balsamic vinegar or glaze sparingly over the burrata and around the prosciutto (about 1 tablespoon). Sprinkle the lemon zest evenly over the burrata to add brightness. Finish with a light dusting of freshly ground black pepper and flaky sea salt (about 1/2 teaspoon of flaky salt across the entire plate).

Add herbs and greens

Tuck fresh basil leaves between prosciutto slices and place small bunches of microgreens or a few handfuls of arugula around the edges of the platter for color and a peppery contrast. Reserve a few basil leaves whole to garnish the top of the burrata.

Serve

Provide a small knife or spoon so guests can cut into the burrata and enjoy the creamy center with prosciutto. Serve immediately with toasted bread or crostini on the side. If not serving right away, keep the platter covered and refrigerated for up to 30 minutes; bring back to room temperature before serving.

Prosciutto & Burrata Recipe