Prosciutto & Maplebrook Burrata Recipe

Prepare burrata

Remove the burrata from the refrigerator about 15–20 minutes before serving so it comes to near-room temperature. Pat dry gently with paper towel to remove excess moisture; keep whole for presentation.

Arrange prosciutto

On a serving platter or individual small-plate boards, loosely fold or chiffonade the prosciutto slices into small rosettes or ribbons and arrange them around where the burrata will sit, leaving space in the center.

Make olive oil-honey dressing

In a small bowl whisk together the extra-virgin olive oil, Maplebrook honey, and fresh lemon juice until slightly emulsified. Taste and adjust: it should be mildly sweet with a bright acid note.

Dress burrata

Place the whole burrata in the center of the platter. Spoon about half of the olive oil–honey dressing over the burrata so the top is glistening and a little pools around the base.

Finish with spices

Sprinkle the espelette pepper evenly over the dressed burrata, then add the flaky sea salt and freshly ground black pepper. Use the back of a spoon to gently break the top of the burrata when serving so the creamy interior spills out and mixes with the dressing.

Prepare crostini

If using store-bought crostini, warm briefly in a 350°F (175°C) oven for 4–6 minutes to refresh. If toasting your own, brush baguette slices lightly with olive oil and toast in a single layer at 375°F (190°C) for 8–10 minutes until golden and crisp.

Assemble garnishes

Scatter the microgreens or basil leaves and the toasted nuts around the platter, tucking them between the prosciutto folds and crostini. Reserve remaining dressing to pass at the table if desired.

Serve

Serve immediately while burrata is creamy and crostini still crisp. Encourage guests to spoon the creamy interior onto a crostini, add a piece of prosciutto, finish with a touch of microgreens, and drizzle with any extra dressing.