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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Burrata And Prosciutto Bruschetta

on March 11, 2016

The dish I’m making today is Burrata And Prosciutto Bruschetta. Let me give you a little background on Burrata cheese first. Burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside is filled with both mozzarella and cream. This gives this cheese a unique and soft texture. It is, however, an expensive cheese and I’m pretty sure that’s because it goes one step further. The mozzarella is formed into a pouch and the filled with soft, stringy curd and cream. Inside each container, there are 2 mozzarella balls. This dish I’m showing you today only uses half of the mozzarella ball.

Until recently, I haven’t been to a restaurant that’s offered a dish using Burrata. I definitely wanted to recreate this dish but the biggest hurdle is finding the cheese. I was totally surprised to find Burrata was available at my local grocery store. Tucked away right next to the fresh mozzarella. How I missed this gem I’ll never know.

This recipe is easy to make, using a few really good ingredients. Keeping it simple is what Italian recipes do best.

Yields: 2 servings, 5 crostini per plate
Prep Time: 5 minutes
Bake Time: 8-10 minutes
Oven Temp: 350 degrees
Equipment: a baking sheet with a rack.

Ingredients:
5 slices of toasted baguette slices, per plate
olive oil ( a light drizzle of each slice of bread)
1 teaspoon Kosher salt (for bread)
1/2 teaspoon black pepper ( for bread)
1/4 cup of baby arugula leaves
2 slices of Prosciutto cut into thirds
5 mini San Marzano or grape tomatoes halved
5 tablespoons of Burrata cheese
Kosher salt- to taste
Black pepper- to taste

Directions:
Preheat the oven to 350 degrees F.
Slice a loaf of baguette bread on the bias. Lay the bread onto the rack that’s over the baking sheet lined with foil. I then drizzle olive oil over the bread with a sprinkling of Kosher salt and black pepper.

I’m toasting a few extra so I’ll have some to taste test when the dish is finished. I always like to try a sample of what I’m making before testing it on another person. The bread should take anywhere from 8-10 minutes but, keep your eye on it so they don’t burn.

Slice in half eight mini San Marzano tomatoes. In a sauté pan, on medium-low heat, add a couple of tablespoons of olive oil and the halved grape San Marzano tomatoes. Add a light sprinkling of Kosher salt and black pepper too. Toss the tomatoes around in the pan for about 2-3 minutes, just giving them enough time to softened and start to burst, then remove from the heat. Take 2 slices of Prosciutto and cut into thirds, to fit onto the toasted baguette slices.

At this point, the bread should be coming out of the oven. It’s really all about the timing. Setting the bread into the preheated oven, then sautéing the tomatoes, and slicing the prosciutto.  This allows you to complete a few easy tasks at the same time.

Once the bread and tomatoes are ready, it’s just a matter of plating the bruschetta. Take a round plate and lay 5 of the crostini in the shape of a star. Place a few baby arugula leaves on each piece of toast along with one prosciutto piece on top. Next, for the Burrata. Cut open the cheese very carefully and place a tablespoon of Burrata on top of the prosciutto. Top the cheese with two tomato halves, and finish with another light sprinkling of Kosher salt and black pepper.

There you have it! A beautiful small bite loaded with flavor, and the plates look appealing too.

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