Sandra Macher’s Burrata With Glazed Cherry Tomatoes
I am a professional harpist and a passionate cook, and love serving this recipe.
Burrata (Italian speciality made from mozzarella and cream), instead you could use buffalo mozzarella if burrata is not available.
Cherry tomatoes (the sweeter the better)
1 clove of garlic (or more for taste)
Thinly sliced prosciutto (San Daniele, preferably)
Extra virgin olive oil
Firstly, mince the garlic cloves and some basil leaves (leaving some leaves for later).
Add the minced garlic and basil to 3 tbsps olive oil in a pan and cook on a very low heat for 1-2 mins (the garlic shouldn’t turn brown).
Cut the cherry tomatoes in half and add them to the pan. Add a tiny bit of balsamic vinegar and a pinch of salt, and let them glaze for 3-4 minutes on low to medium heat.
Prepare the arugula on a beautiful plate.
Unpack the Burrata, dry it with a kitchen towel and place on the bed of arugula. Cut the Burrata twice so it looks like a white flower.
Add some more fresh extra virgin olive oil to the pan with the tomatoes, garlic and basil, and add a tsp of balsamic vinegar. Slowly pour the glazed tomatoes over the Burrata flower and bed of arugula.
Finish with some freshly grated Parmesan and some thinly sliced prosciutto. Decorate with some basil leaves.