Heirloom Tomato with Burrata and Proscuitto

Here’s a super simple appetizer that’s perfect for summer! We’ve been growing heirloom tomatoes every summer, and that’s is what inspired this dish. Normally I like to grow heirloom cherry tomatoes, but because of the pandemic this year, I didn’t venture beyond one of our grocery stores to pick up my seedlings. My tomatoes are just started to ripen, and this was a perfect way to eat them.

If faced with multiple options for picking out Prosciutto di Parma (example: 14-month vs 18-month) pick up the more aged Prosciutto. The flavor is richer and more complex.

Heirloom Tomato with Burrata and Prosciutto

A super simple easy dish to assemble, and perfect as an appetizer or salad.

• Burrata cheese
• Prosciutto
• 2 Heirloom tomatoes
• really good olive oil
• Maldon sea salt
• cracked black pepper

1. Slice and destem the heirloom tomatoes. Slice tomatoes into wedges.

2. Place burrata on plate.

3. Take the pieces of Prosciutto, loosely roll it over along the length of the piece and twist into rosettes.

4. Place tomato wedges and Prosciutto on plate with burrata.

5. Drizzle a generous amount of olive oil all over the plate, and season with lots of Maldon sea salt, and some cracked black pepper.

6. Enjoy!

• If faced with multiple options for Prosciutto di Parma (example: 14 month vs 18 month) pick up the more aged Prosciutto. The flavors is richer, and more complex.