10 Min Burrata With Tomato Basil Prosciutto

Burrata cheese with tomato and basil is a classic combo I can’t live without! And the crunchy olive oil-toasted Italian bread, salty prosciutto, and tangy capers take it to the next level! You can think of this as a slightly indulgent burrata salad or an appetizer to start a delicious Italian dinner. Personally, I’ll have it as a summer meal with nothing more than a refreshing Aperol Spritz!

What is burrata?

Burrata is a soft Italian cheese made from cow’s milk or water buffalo milk. The word burrata comes from the Italian word burro, which means “butter.” So, yes, this cheese is buttery in both texture and flavor! People confuse burrata with mozzarella cheese. It’s an easy mistake to make, because each burrata ball is actually a shell of fresh mozzarella surrounding a gooey, stringy, cream and curd filling (called stracciatella). To simplify, you can think of it as mozzarella’s softer, richer cousin! The taste of burrata is one of a kind. It is at once incredibly buttery, milky, and ever so slightly sweet. Part of its appeal is that you can spread it onto crusty bread, nestle it into pasta dishes, or enjoy it with some prosciutto and fruit, like in this burrata appetizer recipe. Burrata cheese is not hard to find – if your local grocery store has a good cheese selection, they will likely have it. Look in the fridge section next to mozzarella and feta.

Ingredients you’ll need for this burrata recipe

Bright, rich, and tangy, this savory burrata salad needs just a few ingredients. Here’s what you’ll need to make it:

Crusty Italian-style bread – Use something like ike ciabatta, ciriola, or casareccio. (A baguette loaf would work in a pinch, if you cannot find Italian-style bread.) It’s also fine to use leftover garlic bread if it’s still nice and crunchy. Extra virgin olive oil – Our Italian Nocellara EVOO is the ideal choice here. Its aroma of freshly cut tomatoes works well to complement the cherry tomatoes and sun-dried tomatoes in this recipe. Burrata cheese – You’ll need 8 ounces of creamy fresh burrata. Prosciutto – Salty prosciutto pairs well with rich, tangy flavors. Ham, (cooked) pancetta, and salami would work as well, but will alter the flavor of this burrata recipe. Grape or cherry tomatoes – You need 1 cup of halved cherry or grape tomatoes. If you like, other fresh tomatoes like sliced heirloom would work, too! And if you love fresh tomatoes, check out our collection of 50+ Fresh Tomato Recipes. Jalapeno – Seed it to remove most of its spiciness, and then mince. Sun-dried tomatoes – Chop 3 ounces of quality sundried tomatoes for some sweetness and tang. Olives and capers – Both add a good amount of brininess.You can use one or the other, if you don’t have both. You can also try bits of preserved lemon or canned artichoke hearts. Red pepper flakes, optional – For a less spicy option, try Aleppo-style pepper.

How to make this burrata appetizer

Once your ingredients are ready, this burrata appetizer comes together with very little effort. Grab a large platter or serving plate. Add some toasted crusty bread and burrata cheese, since they are the stars of this dish, then fill in the gaps you see on the platter with fresh tomatoes, basil, capers or olives, and sun-dried tomato bits. Season with kosher salt and black pepper, and a sprinkle of red pepper flakes. A drizzle of olive oil is the perfect finishing touch. And you’re done! An easy, flavorful burrata recipe in mere minutes!

What to serve with it

Burrata prosciutto with bread and tomatoes is a wonderful light lunch served by itself at room temperature with a bubbly drink of your choice. But like bruschetta, this burrata plate can be served as an appetizer to start a delicious Italian meal ahead of things like chicken piccata, pasta primavera, baked meatballs, or eggplant lasagna.

Leftovers and storage

Like mozzarella cheese, burrata cheese by itself will keep for up to 5 days in the fridge once opened. It usually comes in the brine, so be sure to keep it in the same box with the brine covering the cheese balls. But when combined with the other ingredients, I recommend eating your burrata immediately or within a day or 2 at most. To keep the toasted pieces of bread as crunchy as possible, separate the toasts from the other ingredients and store it at room temperature in an airtight container.