Description
Creamy burrata paired with delicate slices of prosciutto and juicy apricot halves, drizzled with golden olive oil, sprinkled with cracked black pepper, and accented with fragrant rosemary sprigs for an elegant appetizer.
Ingredients
Scale
- 2 fresh burrata balls
- 8 slices prosciutto
- 4 fresh apricots, halved and pitted
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon sea salt
- Fresh rosemary sprigs, for garnish
Instructions
- Arrange prosciutto slices evenly on a serving platter.
- Place burrata balls in the center, gently tearing them open to expose the creamy interior.
- Nestle apricot halves around the burrata and prosciutto.
- Drizzle generously with olive oil, then sprinkle with black pepper and sea salt.
- Garnish with fresh rosemary sprigs for aroma and presentation.
- Serve immediately with crusty bread or crackers.
Notes
- Use ripe but firm apricots for best texture and flavor balance.
- Can substitute peaches or nectarines if apricots are unavailable.
- Serve chilled for a refreshing summer appetizer.
Nutrition
- Serving Size: 1 portion (1/4 of platter)
- Calories: 280
- Sugar: 5g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 40mg
