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!
Inspired by Adapted from Nancy Silverton’s Harvest to Heat. 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.
- 1 cup frozen peas thawed
- 1/4 tsp lemon zest
- Juice of 1/2 lemon
- 1 tbsp olive oil
- 2 tsp finely minced fresh mint
- 1 tbsp parmesan cheese
- Salt and pepper to taste
- 8 slices thin of prosciutto
- 1 fresh burrata ball
- Extra Virgin Olive oil for drizzling
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.