Burrata Recipe
fig jam, pistachios, arugula, prosciutto, truffle oil, grilled bread
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Ingredients
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Burrata & Plating
Grilled Bread
Method
Grilled Bread
- 1
- 2
Place bread on the hot grill or grill pan and cook 1.5–2 minutes per side, until grill marks appear and the bread is lightly crisp but still slightly tender inside. Remove and while warm, rub the cut side of the halved garlic clove over each slice (optional). Sprinkle with 1/2 tsp flaky sea salt. Set aside to cool slightly.
Burrata & Plating
- 3
Toast pistachios
In a dry small skillet over medium heat, add 1/2 cup shelled pistachios and toast, stirring frequently, 3–4 minutes until fragrant and lightly browned. Remove to a plate to cool, then roughly chop if not already chopped.
- 4
Dress arugula
In a medium bowl combine 3 cups arugula, 2 tablespoons extra-virgin olive oil, 1 tablespoon lemon juice, 1 teaspoon coarse sea salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon white or aged balsamic (optional). Toss gently to coat. Taste and adjust salt or lemon as needed.
- 5
Arrange burrata
Place two whole burrata balls on a large serving platter or two individual plates. Using a sharp knife, score the top of each burrata gently (or tear open at serving) so the creamy interior will ooze when served.
- 6
Spoon 3 tablespoons fig jam around and partially over each burrata (total 6 tbs). Drape 3 slices of prosciutto over/around each burrata, letting it fold naturally. Scatter the dressed arugula around the cheese and prosciutto.
- 7
Sprinkle the toasted, chopped pistachios evenly over the burrata and arugula.
- 8
Finish
Drizzle 1 teaspoon truffle oil lightly over each burrata (total 1 tsp), and finish with a few small additional drops of extra-virgin olive oil if desired. If you like more acidity, add a tiny extra drizzle of balsamic. Add an extra pinch of flaky sea salt and a grind of black pepper to taste.
- 9
Serve immediately with the grilled bread on the side for spreading the creamy burrata topped with fig jam, prosciutto and pistachios. Leftovers: store burrata and toppings separately and consume within 24 hours.