For easy entertaining, try this Burrata and Prosciutto Appetiser. An elegant plated salad that is simple to prepare and bursting with flavour, it pairs creamy burrata, salty prosciutto and peppery rocket (arugula) for a delightful combination.
Why we love this recipe:
Top chefs often say that excellent ingredients, prepared simply, produce the best results. This Burrata and Prosciutto Appetiser follows that principle: minimal preparation lets each ingredient shine.
The peppery bite of rocket complements the rich, creamy burrata, while delicate slices of prosciutto add a sweet-salty contrast. It’s an elegant, satisfying dish that’s quick to assemble and ideal for entertaining.
You’ll love this recipe because:
- It’s quick and easy to prepare.
- Simple dishes like this reduce the stress of entertaining.
- It’s a crowd-pleaser that looks special with minimal effort.
- It showcases high-quality ingredients and their natural flavours.
- It makes an elegant, luxurious starter that will delight guests.
Ingredients in this recipe:
See the recipe card below for exact quantities and full method.
Burrata – A fresh, creamy Italian cheese from Puglia. Burrata has a mozzarella shell filled with soft shreds of cheese soaked in cream. When cut, it oozes a luxurious, creamy centre.
Prosciutto crudo – Thinly sliced, cured Italian ham. Use a good-quality prosciutto, such as Prosciutto di Parma, for the best flavour.
Rocket (arugula) – Adds colour and a peppery note that balances the richness of burrata.
Extra virgin olive oil – Use a good extra virgin oil for flavour and to lightly dress the leaves.
Black pepper – Freshly ground for best aroma and taste.
Balsamic glaze – A little drizzle adds a tangy-sweet finish; use sparingly so it doesn’t overwhelm the cheese.
Step by step instructions:
Choose a serving platter for presentation and follow these simple steps:
- Pour extra virgin olive oil into a medium bowl, add the rocket (arugula) leaves and gently toss to coat them lightly.
- Arrange the dressed leaves on the serving platter.
- Tear the prosciutto into bite-sized pieces and scatter over the rocket.
- Place the ball of burrata in the centre, add freshly ground black pepper and finish with a light drizzle of balsamic glaze.
Serve immediately with crostini, fresh crusty bread or focaccia.
Tips for success and FAQs:
With such a simple recipe, ingredient quality is everything. Choose the best burrata and prosciutto you can find, and use fresh rocket and a good olive oil.
Aim to have a little of everything in each bite — a leaf of rocket, a flake of prosciutto and some creamy burrata — so the flavours harmonise.
Prosciutto translates as “ham.” Prosciutto crudo is cured, dry-cured ham, while prosciutto cotto is cooked. This recipe uses prosciutto crudo.
Bring burrata to room temperature before serving to enjoy its full flavour and creamy texture. Serve simply with olive oil and crusty bread, with ripe tomatoes, or with fresh fruit like figs or peaches.
You can prepare components a short time ahead and store them separately in airtight containers in the fridge. Keep burrata in its liquid until just before serving. Assembly takes only minutes.
More delicious recipes for you to try:
Easy appetizers are perfect for relaxed evenings and entertaining. Try other simple favourites such as baked feta with olives, marinated Parmesan, herbed bread dipping oil, whipped ricotta with tomatoes, or prosciutto and melon.
Enjoy this elegant Burrata and Prosciutto Appetiser for a special occasion — it’s sure to impress your guests.
Alex xx
Burrata and Prosciutto Appetiser
Please note:
When weights are provided, we recommend weighing ingredients for accuracy. All oven temperatures listed are for fan-forced ovens.
Ingredients
- 2 cups rocket/arugula leaves – washed and dried
- 2 teaspoons extra virgin olive oil
- 100 g (3.5 oz) prosciutto di Parma – thinly sliced, torn into bite-sized pieces
- 1 burrata cheese – (about 150 g / 5 oz)
- freshly ground black pepper – to taste
- balsamic glaze – to serve
To serve:
- crostini or fresh, crusty bread
Instructions
- Add the extra virgin olive oil to a medium bowl.
- Add the rocket/arugula leaves and gently toss to coat them lightly in oil.
- Arrange the dressed rocket on a serving platter.
- Top with torn prosciutto pieces.
- Place the burrata in the centre of the platter.
- Season with freshly ground black pepper and drizzle lightly with balsamic glaze.
- Serve immediately with crostini, toasted baguette or crusty bread.
Notes
- The burrata used in this recipe weighed about 150 g (5 oz).
- Remove burrata from the refrigerator about 30 minutes before serving; it tastes best at room temperature.
- Nutritional information is an estimate and does not include items served alongside the dish.
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Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate derived from online calculators. For accurate results, calculate nutrition based on the exact ingredients and brands you use.