Package of burrata (usually comes with two pieces)
1/4lb or 1 container of prepackaged proscuitto. Ask for it really thinly sliced if at the deli counter!
Balsamic vinegar or a balsamic reduction, which you can buy or make by simmering balsamic vinegar until thickened
Flaky sea salt and freshly cracked black pepper
Step One: Arrange your proscuitto on the plate. It doesn’t need to be perfect – I like to bend the slices in whatever way I think looks good.
Step Two: Cut your burrata into approximately four pieces per ball. You can also tear them instead for a rustic look! Add these to the plate.
Step Three: Chiffonade your basil: roll a couple of leaves up and then slice thinly with a knife. Put these on the plate as well, ideally on top of the burrata.
Step Four: Drizzle with olive oil and balsamic, then sprinkle on salt and as much pepper as you like.
Make it your own:
Mozzarella works great as a substitute for the burrata, but you won’t get the same creaminess.
Feel free to try different herbs in place of the basil.
While I have only made this with proscuitto, you can try this out with mortadella or salami as well.