It's hard to beat Burrata & Prosciutto with tomatoes as a flavor combination. The creamy burrata cheese pairs perfectly with the salty prosciutto and fresh sweet tomatoes, to produce a simple salad that also works well on any antipasto platter.
Burrata is a creamy Italian cow's milk cheese that makes a great addition to any antipasto platter. Just make sure you take the cheese out of the refrigerator 30 minutes beforehand so it's at it's soft and creamy best.
Prosciutto and burrata is one of those dishes that looks really impressive but requires a very low level of effort! Ideal when to have large numbers to cater for and don't want to spend hours in the kitchen.
Try burrata and prosciutto appetizer as a light start to any meal. It also makes the perfect lunch, or add a handful of greens for a light dinner with a side of crusty bread.
Why You'll Love This Burrata & Prosciutto Appetizer
- This delicious recipe is a hit with both adults and kids, who love this soft and creamy cheese.
- The entire dish can be prepared, ready to enjoy, in just 10 minutes.
- As long as you use high quality fresh ingredients Prosciutto and Burrata is a minimum effort, maximum flavor dish.
- This dish is suitable for both gluten free and low-carb diets.
- Try some of my other favorite salad recipes:
Burrata & Prosciutto Ingredients
Find the full list and quantities in the recipe below.
Burrata - I use an 8 oz ball of fresh burrata cheese which you should be able to find in most larger stores. If you can't find burrata, a ball of good quality buffalo mozzarella would be the best alternative.
Prosciutto - is available in most large stores. Parma ham is a type of prosciutto from the Parma region of Italy that has protected designation of origin so look for this name too. An alternative would be thinly sliced Spanish serrano ham, or something similar.
Tomatoes - I used sliced beefsteak tomatoes - but heirloom tomatoes or cherry tomatoes work equally well as long as they are ripe!
Olive Oil - as it is used to dress the salad I recommend using the best quality extra virgin olive oil that you can find.
Basil - only use fresh basil leaves in this salad, as dried basil does not have the same depth of flavor.
How to Make Burrata & Prosciutto Salad - Step-By-Step
Find the full printable recipe card below.
Slice the tomatoes horizontally into ¼-inch thick rounds.
Arrange them in a single on a serving platter then drape over slices of prosciutto.
Tear fresh basil leaves into smaller pieces and scatter over the dish.
Take the burrata ball and gently cut or tear it in half then place on top of the tomato and prosciutto slices.
Don't forget a drizzle of olive oil, a generous pinch of salt and pepper to taste and a drizzle of balsamic glaze if using. Serve!
Frequently Asked Questions
Where can I buy burrata?
I like buying my burrata from Trader Joes, it is both delicious and inexpensive. You should be able to find burrata in your local grocery store, your local cheese shop, or any good Italian deli.
How to store Burrata?
Burrata should always be stored in the refrigerator. If you have opened it but have leftovers, place in an airtight container, along with any liquid, for a day or two.
How to prepare Burrata?
Burrata is usually packed in liquid which helps the cheese retain moisture. When ready to use, take the ball of burrata out of the liquid, drain well then dry it on paper towel before slicing and serving.
How to eat Burrata?
Cheese is best not served fridge cold. I like to take all cheese out of the refrigerator 30 minutes before serving and allow it to come to room temperature.
What else can you make with burrata?
Burrata is a creamy cheese, so as well as salads, you can add it to tomato and burrata crostini on top of some toasted bread.
Thanks to its high fat content it can also be stirred through pasta sauces and risottos, just before serving, to add a creamy element to the dish.
It also goes well with sweet fruit such as fresh figs.
Try it with fig jam on a charcuterie board.
Variations & Substitutions
- If you can't find burrata, use a ball of fresh Mozzarella Cheese.
- Good quality, thinly sliced Serrano ham is a good substitution for prosciutto.
- I've made a salad platter, but these flavors would work really well on a ciabatta roll to make a burrata and prosciutto sandwich.
- Burrata makes a delicious topping for toast - perfect for an Italian-style dinner.
- Drizzle some balsamic vinegar, or balsamic glaze over the salad.
- I've added freshly chopped basil leaves, but you could add parsley, or a combination of both.
- Turn this into a full salad by adding greens. Peppery arugula is particularly nice with these flavors. Baby spinach leaves would also work well.
Tips & Tricks For Making Burrata with Prosciutto
Remember that the prosciutto and burrata already have some saltiness, so be cautious with the amount of salt added.
Try to serve this on a pretty burrata platter, it makes all the difference to the presentation.
Its best to serve this cheese at room temperature to ensure its at its oozy best.
How To Serve Burrata Prosciutto
Burrata prosciutto with tomatoes is a great addition to a burrata appetizer plate.
For the perfect lunch or light dinner, add a handful of greens and you have a great burata prosciutto salad main, just add a side of crusty or garlic bread.
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More Easy Appetizer Recipe Ideas
Printable Recipe
Burrata & Prosciutto
Ingredients
- 2 large Tomatoes - lovely and ripe
- 8 slices Prosciutto
- 8 oz Burrata Cheese - drained if needed
- Fresh Basil Leaves
- 1-2 tbsp Extra Virgin Olive Oil - best quality possible
- Sea Salt and Pepper - to taste
- Balsamic Glaze - optional - see notes
Instructions
- Slice the tomatoes horizontally into ¼-inch thick rounds. Arrange them in a single on a serving platter.
- Lay the slices of prosciutto over the tomatoes, folding them slightly for an attractive presentation.
- Tear fresh basil leaves into smaller pieces and scatter over the dish.
- Take the burrata ball and gently cut or tear it in half to expose the creamy center. Place the halved burrata pieces on top of the tomato and prosciutto slices.
- Drizzle with extra virgin olive oil and season with sea salt and pepper to taste.
- Also drizzle with balsamic glaze if using.
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