Maplebrook Farm Burrata Recipe
confit tomatoes. basil. crispy prosciutto. black pepper honey. balsamic. warm ciabatta bread.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
- 1
Confit Tomatoes
Preheat the oven to 300°F (150°C). Place the cherry tomatoes in a baking dish and drizzle with olive oil. Add a pinch of salt and pepper. Roast for 1 hour until soft and slightly caramelized.
- 2
Crispy Prosciutto
While the tomatoes are roasting, place prosciutto slices on a baking sheet lined with parchment paper. Bake in the oven at 300°F (150°C) for 15-20 minutes until crispy. Remove and let cool.
- 3
Prepare the Ciabatta
Slice the ciabatta loaf in half and toast it in the oven for 5-10 minutes until golden brown.
- 4
Assemble the Dish
On a serving platter, place the warm ciabatta. Top with roasted confit tomatoes, torn basil leaves, and the burrata cheese. Drizzle with black pepper honey and balsamic vinegar. Crumble the crispy prosciutto on top.