I remembered reading an article somewhere with a recipe from LA Chef Nancy Silverton where she served burrata cheese with speck and peas. I knew right away it would be a match made in heaven. Yah, it’s probably the farthest thing imaginable from being kosher (milk ON meat- and that porky meat is definitely a delicious sin), but since when was I eating kosher?
Burrata Cheese .. OMG
Now it’s totally possible that you can find a smaller single-serving burrata cheese ball and then can just put down one on each plate, but the ones at my supermarket were MASSIVE- even cut in half made for a mighty good portion for one person. Having said that, if you do cut it up any smaller, you will end up with a leaky, creamy mess all over your cheese and that may get in the way of your beauty presentation.
Impressive but utterly simple to pull off- this Italian burrata cheese starter would certainly make for a lovely dish for any dinner party or date night in. Give it a try and let me know what you think!
Burrata with Peas and Prosciutto
- Mix together the peas, lemon zest, lemon, olive oil, mint and cheese. Season with salt and pepper to taste.
- Lay four slices of prosciutto onto two plates, each in a nest like shape.
- Carefully slice the burrata in half, laying the cut side down as quickly as possible to contain the creamy center.
- Scatter the peas around and on top of the burrata, then drizzle with olive oil to serve.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.