Burrata Salad with Cherry Tomatoes and Prosciutto

Name: Burrata Salad with Cherry Tomatoes and Prosciutto
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 8 ounces crusty Italian-style bread ((like ciabatta)); Extra virgin olive oil; 8 ounces burrata cheese; 3 ounces prosciutto; 1 cup grape or cherry tomatoes, (halved); 1 jalapeno, (seeded and minced (optional)); 3 ounces sun-dried tomatoes, (chopped); 1/3 cup pitted high quality olives (I used Kalamata olives); 2 teaspoons capers; 1 handful basil leaves, (torn); Kosher salt; Black pepper; Red pepper flakes

Prep 10 min Serves 6 Source

Ingredients

8 ounces crusty Italian-style bread ((like ciabatta))
Extra virgin olive oil
8 ounces burrata cheese
3 ounces prosciutto
1 cup grape or cherry tomatoes, (halved)
1 jalapeno, (seeded and minced (optional))
3 ounces sun-dried tomatoes, (chopped)
1/3 cup pitted high quality olives (I used Kalamata olives)
2 teaspoons capers
1 handful basil leaves, (torn)
Kosher salt
Black pepper
Red pepper flakes

Steps

1
Make the quick croutons. Set your broiler to high. Tear the bread into bite-sized pieces and arrange on a sheet pan with the crust side down. Drizzle with olive oil, making sure to spread over the soft side of the bread. Broil for a couple of minutes until golden and crispy. Watch carefully! You want the bread to gain some color without burning, which is easy to do under the broiler.
2
Assemble the platter. Arrange the toasted bread pieces on a large platter. Add in the burrata, prosciutto, and tomatoes. Top with the jalapeno, sun-dried tomatoes, olives, capers, and basil.
3
Season an serve. Finish with a good dash of kosher salt and black pepper (particularly on the tomatoes and burrata), and a little red pepper flakes, if you don’t mind the heat. Drizzle olive oil all over and serve.