Heirloom Tomato with Burrata and Proscuitto

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.

Print Recipe

Heirloom Tomato with Burrata and Prosciutto

A super simple easy dish to assemble, and perfect as an appetizer or salad.

Prep Time5 mins

Total Time5 mins

Course: Appetizer, Salad

Cuisine: Italian

Keyword: burrata

Servings: 2 people

Ingredients

• Burrata cheese
• Prosciutto
• 2 Heirloom tomatoes
• really good olive oil
• Maldon sea salt
• cracked black pepper

Instructions

• 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.
• Enjoy!

Notes

• 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.