Here’s a super simple appetizer that’s perfect for summer! We’ve been growing heirloom tomatoes every summer, and that’s is what inspired this dish. Normally I like to grow heirloom cherry tomatoes, but because of the pandemic this year, I didn’t venture beyond one of our grocery stores to pick up my seedlings. My tomatoes are just started to ripen, and this was a perfect way to eat them.
If faced with multiple options for picking out Prosciutto di Parma (example: 14-month vs 18-month) pick up the more aged Prosciutto. The flavor is richer and more complex.
Heirloom Tomato with Burrata and Prosciutto
- Burrata cheese
- 2 Heirloom tomatoes
- really good olive oil
- Maldon sea salt
- cracked black pepper
- Slice and destem the heirloom tomatoes. Slice tomatoes into wedges.
- Place burrata on plate.
- Take the pieces of Prosciutto, loosely roll it over along the length of the piece and twist into rosettes.
- Place tomato wedges and Prosciutto on plate with burrata.
- Drizzle a generous amount of olive oil all over the plate, and season with lots of Maldon sea salt, and some cracked black pepper.
- If faced with multiple options for Prosciutto di Parma (example: 14 month vs 18 month) pick up the more aged Prosciutto. The flavors is richer, and more complex.