On a serving platter or on individual plates, arrange 4 slices of prosciutto per burrata in slightly overlapping ribbons or folded rosettes to form a bed for the cheese.

Bring burrata to temperature

Remove burrata from refrigerator 20–30 minutes before serving to bring it to room temperature for best texture and flavor. Keep burrata whole until plating.

Fruit

Prep strawberries

Wash and hull the strawberries. Slice them into halves or quarters depending on size to yield approximately 1 cup. Toss gently to avoid bruising.

Prep pineapple

Trim, core, and cut fresh pineapple into bite-sized chunks to yield 1 cup. Pat dry on paper towel to remove excess juice so it doesn't make the plate soggy.

Marinate fruit (light)

In a small bowl, combine the prepared strawberries and pineapple with 1 tablespoon honey, 1 tablespoon olive oil, and the lemon zest. Toss gently to coat and let sit for 5–10 minutes while finishing other components so flavors meld.

Dressings & Garnish

Seasoning

In a small ramekin combine remaining 1 tablespoon olive oil with sea salt and freshly ground black pepper. This will be lightly brushed or drizzled over the burrata and prosciutto.

Plate and dress

Place one burrata on each prosciutto bed. Using a spoon, spoon the lightly marinated strawberries and pineapple around and slightly over the prosciutto (avoid dumping too much juice onto the burrata). Drizzle about 1 tablespoon honey across the burrata and fruit (divide evenly). Then lightly brush or drizzle the olive oil/salt/pepper mixture across the burrata and prosciutto.

Finish with balsamic and basil

Drizzle balsamic glaze artistically over the burrata, prosciutto and fruit (about 1 tablespoon per plate). Scatter fresh basil leaves around and on top of the burrata. If desired, tear a basil leaf and tuck pieces into the prosciutto for aroma.

Serve

Serve immediately while burrata is soft and room temperature. Provide crusty bread or crostini on the side if desired.