Luna Antipasti Recipe
Burrata, Iberico Ham, Balsamic Braised Fennel, Marinated Olives, Heirloom Tomato, Crostini, Marcona Almonds
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Ingredients
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Luna Antipasti Ingredients
Method
Luna Antipasti Directions
- 1
Prepare the Balsamic Braised Fennel
Slice the fennel bulb into thin wedges. Heat olive oil in a pan over medium heat, add fennel, and sauté for about 5 minutes until softened. Add balsamic vinegar and a pinch of salt and pepper, then cover and let it simmer for about 20 minutes until fennel is tender and caramelized.
- 2
Prepare the Heirloom Tomatoes
Wash the heirloom tomatoes and cut them into thick slices. Season with salt and pepper to taste, and set aside.
- 3
Arrange the Antipasti Plate
On a serving platter, arrange the burrata cheese in the center. Surround it with slices of Iberico ham, braised fennel, heirloom tomato slices, marinated olives, and crostini.
- 4
Finish with Marcona Almonds
Sprinkle the marcona almonds over the antipasti arrangement for added crunch. Garnish with fresh basil leaves for a touch of color and flavor.
- 5