In a small saucepan, bring the balsamic vinegar to a boil over medium heat. Reduce the heat and let it simmer for about 15-20 minutes until it thickens. Remove from heat and let it cool.

Prepare the Balsamic Reduction

Slice the zucchini, red bell pepper, and eggplant into long strips. Toss them with olive oil, salt, and black pepper. Preheat a grill or grill pan over medium-high heat and grill the vegetables for about 3-4 minutes on each side until tender and slightly charred. Remove from heat.

Grill the Vegetables

Take a slice of Parma ham and place a piece of burrata cheese in the center. Fold the ham over the cheese to completely wrap it. Repeat with the remaining slices of ham and cheese.

Wrap the Burrata

Place the grilled vegetables on a serving platter. Arrange the burrata-wrapped Parma ham on top of the vegetables. Drizzle the balsamic reduction over the dish and garnish with fresh basil leaves.

parma ham warpped burrata

Recipe information

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