Description
A refreshing dish that combines garlic-basil oil, heirloom tomatoes, prosciutto, and burrata.
Ingredients
Scale
- ¾ cup extra-virgin olive oil
- 3 cloves garlic, (smashed)
- ½ packed cup basil leaves
- 2 medium heirloom tomatoes, (thinly sliced)
- Flake salt, (as needed)
- 8 slices san Danielle prosciutto
- 8 ounces burrata cheese
- Slices grilled bread, (for serving)
Instructions
- Add the oil to a small sauté pan with the garlic and bring to a simmer over medium-low until garlic is pale-golden brown, about 5 minutes.
- Let cool and strain with a fine mesh strainer.
- Add the basil and olive oil to a blender and pulse until combined and bright green.
- Use as is or strain once more for a thinner oil. The oil can be made and stored in an airtight container up to a week ahead of time.
- Arrange the tomato slices on a platter and season with flake salt.
- Arrange the prosciutto on the platter and place the burrata in the middle.
- Drizzle a tablespoon of the garlic-basil oil over the top.
- Serve with grilled bread on the side.
Notes
- For a thinner oil, strain the garlic-basil mixture again.
- This dish is perfect as an appetizer or a light meal.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 36g
- Saturated Fat: 6g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg