I had initially gone to the store to make a caprese salad for Dwight and I last night. I thought it would be a great thing to nibble on while we were catching up on the mens cross country mountain bike race. Well, for the first time ever the store was sold out of fresh mozzarella balls. So weird. Anyways, they happened to have some burrata cheese. Yay! If you are anything like Dwight, then you are wondering what in the world burrata cheese is. In the simplest explanation possible, it’s a mozzarella ball filled with cream.
Since a traditional caprese salad was a no go, I decided to add prosciutto to the mix. Burrata is obviously creamier and tad richer than mozzarella so the saltiness of the prosciutto, along with the acid of the heirloom tomatoes is really quite perfect!
We ended up eating it drizzled with balsamic vinegar, olive oil and crusty bread for a quick dinner. Another good idea would be a weekend lunch or and appetizer for company. It’s a bit more sophisticated than a typical caprese salad and a bit more “outside the box” too.
Heirloom Tomato, Prosciutto & Burrata Cheese Salad
- 1 container of burrata cheese, 8 ounces or so
- 3 heirloom tomatoes
- 2 ounces or 4 slices of prosciutto
- 1 package of basil
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- Salt and freshly cracked black pepper
- French baguette
- Cut the heirloom tomatoes in quarters or eighths. Layer the tomatoes, basil, burrata and prosciutto on a large serving platter if making as an appetizer. If making for dinner, separate onto 2 plates.
- Drizzle with balsamic vinegar, olive oil, salt and freshly cracked black pepper.
- Serve with some crusty bread.