If you haven’t had the chance to try burrata, you HAVE to put it on this year’s bucket list. Burrata is a fresh cheese with an outer shell of soft mozzarella that encases a center of mozzarella plus cream to produce an incredibly soft texture that nearly melts on the tongue. It’s like the Cadbury egg of cheeses.

The ingredients are beyond easily adaptable and the only priority is a really great extra virgin olive oil to top the high grade burrata.

Another great recipe option is to move the dish from the bowl to the appetizer plate. Just make mini toasts and top with the ingredients used in the salad in smaller portions, and wa-la, crave-worthy appies for guests.

Ingredients

This recipe doesn’t require exact measurements, just make it to fit your appetite.

• Burrata cheese
• Tomato slices
• Asparagus spears
• Proscuitto
• Arugula
• Fresh basil leaves
• French bread slices
• Good quality extra virgin olive oil
• Freshly ground pepper and kosher salt

Preparation

1. Remove burrata from container and let rest to drain.
2. Place tomato slices and asparagus spears on a baking sheet and drizzle with extra virgin olive oil, sprinkle with freshly ground black pepper and kosher salt and roast in oven set to broil for 5 minutes or until asparagus becomes soft and tomatoes begin to brown. Thicker stalks of asparagus will take longer to roast.
3. Remove from oven and let cool.
4. Top french bread slices with a drizzle of olive oil and toast in oven or toaster oven.
5. Tear pieces of french bread slices and burrata into chunks or sections.
6. Layer in a bowl with tomato, proscuitto, arugula and fresh basil leaves and drizzle with extra virgin olive oil and season with pepper and salt.