As your afternoons get warmer and your days run longer, it’s always good to have some great patio recipes on hand! In our house, we absolutely adore Caprese Salad. It’s a common camping recipe for us, but it’s also an ideal finger food for an evening on the deck with an ice cold glass of refreshing Rosé!
One of my favourite things about a Caprese Salad is that you can toss it together in five minutes if unexpected company drops by. This recipe is sweet, acidic, creamy, salty, and earthy all in one!
If you have not used buratta before, I definitely recommend you give it a try! If you are unfamiliar with it, I’ll give a brief explanation to what it is! Fresh mozzarella is a soft, delicious Italian cheese traditionally made using buffalo milk (but often, in Canada, made with cows milk). Burrata cheese is just fresh mozzarella that has been shaped into a pouch, and stuffed with soft creamy cheese curd! It is absolutely heavenly!
Before I give you this super simple recipe, I want to talk briefly about SALT!
For this recipe, I definitely recommend using the coarsest salt you can find. In most of my recipes I stick to kosher salt, but for this one I’ve gone even larger, and used Maldon Sea Salt Flakes .
Maldon salt are large, coarse crystals that add a splash of the ocean to your dish. In fact, the first time my husband tasted a dish with this salt he described it as “briny”. I find it is a delicious compliment to the tangy tomato taste in this salad!
Burrata & Prosciutto Caprese Salad
- Cutting Board
- Sharp Knife
- Non-Stick Frying Pan
- Rubber Spatula
- 1 Ball of Fresh Burrata
- 4 Pieces of Prosciutto Ripped in half
- An Assortment of Tomatoes Various types, halved, quartered, into bite size pieces
- Fresh Basil Sliced
- 3 TBSP Sugar
- 3 TBSP Balsamic Vinegar
- Maldon Sea Salt Flakes To Taste
- Freshly Cracked Peppercorn To Taste
- French Bread Sliced
- Olive Oil Extra Virgin
- Turn your oven on broil. Brush your sliced bread with olive oil, then sprinkle with salt and pepper. Place under the broiler until browned. Remove, and set aside.
- Cut your tomatoes of choice into bite size pieces. Toss with sliced basil, salt flakes, and peppercorn. Layer in a circle on a plate. Evenly space out your Prosciutto around the plate.
- Place your ball of fresh burrata cheese in the center.
- Place a non stick frying pan over medium-low heat on the stove. Pour in equal parts of balsamic vinegar and sugar, and simmer until it reaches a molasses like consistency.
- Drizzle olive oil over your tomatoes and burrata, followed by your balsamic glaze.
- Using a spoon & knife, layer tomatoes and burrata on to your warm, toasted bread.