Maplebrook Farm Burrata recipe served on a plate, by Lento Restaurant
Sep 17 2026
Restaurants›Lento Restaurant›Maplebrook Farm Burrata Recipe

Maplebrook Farm Burrata Recipe

Inspired by Lento Restaurant
Time35m
Serves4

Grilled flatbread, Bolton arugula, Prosciutto d'Lento, peach sauce, EVOO, aged balsamico, sea salt *Great for sharing

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Ingredients

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Flatbread

Greens & Garnish

Prosciutto & Cheese

Peach Sauce & Finishing

Method

Flatbread

  1. 1

    Preheat and prepare

    Preheat a grill or grill pan to medium-high (about 425°F / 220°C). Brush both sides of the flatbreads lightly with 3 tbs extra-virgin olive oil and sprinkle the brushed side with 1 tsp coarse sea salt.

  2. 2

    Grill flatbreads 1–2 minutes per side until charred in spots and warmed through. Remove from heat and set on a cutting board to cool slightly. Keep warm while you finish other components.

Peach Sauce & Finishing

  1. 3

    Cook peach sauce

    In a small saucepan over medium heat combine 2 cups diced peaches, 2 tbs sugar, 1 tbs lemon juice and 2 tbs water. Bring to a gentle simmer and cook, stirring occasionally, until peaches break down and sauce thickens, about 8–10 minutes.

  2. 4

    Remove from heat and either lightly mash with a fork for a slightly chunky sauce or pulse 4–5 times in an immersion blender for a smoother consistency. Taste and adjust sweetness or lemon if needed. Let cool to warm.

  3. 5

    Finish sauce

    Stir 2 tbs aged balsamic vinegar into the warm peach sauce. Reserve 1 tbs of the balsamic-peach sauce to drizzle at plating.

Greens & Garnish

  1. 6

    In a bowl toss 4 cups arugula with 2 tbs extra-virgin olive oil, 1 tbs lemon juice, 1 tsp coarse sea salt and 1/2 tsp freshly ground black pepper. Toss just before plating so greens remain bright and crisp.

Prosciutto & Cheese Assembly

  1. 7

    Tear or fold 8 slices prosciutto into bite-sized pieces. Cut each burrata ball in half horizontally or open gently to expose the creamy interior.

  2. 8

    Place a warm flatbread on a serving board. Spoon about 1/4 cup of the peach-balsamic sauce onto each flatbread and spread slightly to create a base layer (reserve extra sauce for drizzling).

  3. 9

    Arrange a portion of dressed arugula over the sauce, leaving a small border. Place torn prosciutto over the arugula in an even layer.

  4. 10

    Nestle one burrata half (or one whole ball halved) on top of each pair of flatbreads (for two flatbreads per burrata) so the creamy center is visible.

  5. 11

    Drizzle each assembled flatbread with 1/2 tbs extra-virgin olive oil and the reserved 1 tbs peach-balsamic sauce (divide evenly). Sprinkle with flaky sea salt to taste (about 1/2 tsp total).

  6. 12

    If desired, tear additional prosciutto over top and serve immediately for sharing. Cut into quarters or serve whole with knives and forks.

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