Burrata with prosciutto, honey-poached apple, and walnuts
If you've never eaten burrata before, it's hard to describe what you're missing. Imagine mozzarella, but fresher, creamier, and more delicate than any mozzarella you've ever had. And there's a thin, edible pouch holding all the goodness together. Simply put, eating burrata is like eating a cloud of milk. Because it has such a neutral taste, burrata goes well with many, many things. For this dish, honey-poached apples were added for sweetness, walnuts for texture, and prosciutto for a delicious meaty funk.
Burrata with prosciutto, honey-poached apple, and walnuts
If you've never eaten burrata before, it's hard to describe what you're missing. Imagine mozzarella, but fresher, creamier, and more delicate than any mozzarella you've ever had. And there's a thin, edible pouch holding all the goodness together. Simply put, eating burrata is like eating a cloud of milk. Because it has such a neutral taste, burrata goes well with many, many things. For this dish, honey-poached apples were added for sweetness, walnuts for texture, and prosciutto for a delicious meaty funk.
Cooking Instructions
- 1
Pour the honey into a small pan and add the star anise pod, vinegar, and a few tbsp water. Turn the heat on low. Once the honey's melted, add the apples and a pinch of salt. Cook the apples gently for about 2 minutes, then remove them to a bowl. Continue cooking the sauce a few minutes longer, just until it starts to thicken and brown. Don't take it too far or it'll crystalize.
- 2
In a separate pan on medium heat, roast the walnuts just until they're nice and toasty. Remove the nuts to a bowl.
- 3
Spread a bed of salad mix on your presentation plate. Add the prosciutto (try to form them into lazy mounds). Add most of the apples and walnuts. Lay in the burrata, and use a sharp knife to slice it open. Sprinkle on the remaining apples and nuts, then finish with a drizzle of the honey sauce.
Similar Recipes
-
Blue cheese, bacon, and apple stuffed mini peppers Blue cheese, bacon, and apple stuffed mini peppers
The inspiration for this little gem of an appetizer sprang from the bag of sweet mini peppers in our fridge. I decided to throw them together with some leftover gorgonzola, a few strips of crispy bacon, and a bit of tart apple and see what happens. The result was fantastic! These will definitely be served if/when we're ever allowed to entertain again.
-
Lentil Salad Crostini with Chevre and Prosciutto Lentil Salad Crostini with Chevre and Prosciutto
Light and easy to prepare for a crowd. Great with white wine or champagne with brunch.
-
Blue cheese linguine with bacon, peas, and walnuts Blue cheese linguine with bacon, peas, and walnuts
It's been an age-and-a-half since I've had one of my favourite indulgences: blue cheese. So when the wife agreed to a pasta night, it didn't take long to decide on the type of sauce to make. Creamy, delicious blue cheese, of course. With a little (or a lot) of crispy bacon mixed in. And some walnuts for crunch. And bright, cheerful sweet peas because, y'know, veg. If you're thinking of making this, a word of warning: this dish is heavy. So dieters, stay away. To help cope with some of the richness, I've included a bonus recipe for a super-simple tomato salad. It makes a great accompaniment to the pasta. -
Sauteed beet greens with apple, walnuts, and balsamic Sauteed beet greens with apple, walnuts, and balsamic
I love beet greens. They're one of my favourite things to eat, even more than the beets themselves. For this appetizer, they're paired with sweet fall apple, and topped with crunchy walnuts and a drizzle of really good balsamic. Super simple yet totally delicious. -
Double Cut Pork Chop Stuffed with Prosciutto & Italian Cheese Double Cut Pork Chop Stuffed with Prosciutto & Italian Cheese
A special meal for 2. Instead of just cooking plain pork chops. The prosciutto & cheese stuffing & the mushrooms and onions cooked in a wine butter sauce on top of the chops makes for a rich elegant dinner.
-
Summer Arugula tossed with Chicken, Goat Cheese, & Apple Summer Arugula tossed with Chicken, Goat Cheese, & Apple
Working late? Need healthy dinner that actually makes you feel like you actually ate something? Watching carbs or need a gluten-free option? This is my go-to dinner and works well with a gluten-free bagel if I need to amp up the carbs. TraderJoes-friendly shopping list, with the exception of the Muruku... which is worth the experimentation if you've never tried it... https://m.facebook.com/profile.php?id=171642346299369
-
Breakfast waffles topped with prosciutto, apples, feta cheese & maple syrup Breakfast waffles topped with prosciutto, apples, feta cheese & maple syrup
I decided to make another breakfast/brunch treat. Why you ask? because I am really enjoying making these simple, delicious treats. 🙂 These past few days I have been busy and I don’t want to spend to much time in the kitchen because I am working on other things that need my attention. 🙂 All related to the blog and I am so way behind and need to catch up.Check out this delicious Waffle topped with Prosciutto, sliced Apples, Feta Cheese and drizzled with Maple Syrup. Are those tastebuds jumping just about now?? I hope so!! I don’t own a waffle iron so I bought these for our supermarket, but if you do have one I would advise using that instead reason being that it tastes even better if the Waffle is hot. 🙂 You can use any kind of fresh fruit but since Apple season has started I thought this would be a wiser choice. yummm yummm 🙂This is a must must try recipe, if you enjoy these type of delicious treats, I would love to hear from you.
-
Green Apple, Celery and Honey roasted Macadamia Nuts with Dijon Mustard dressing Green Apple, Celery and Honey roasted Macadamia Nuts with Dijon Mustard dressing
There's no story behind it , just trying something new , and its turn great to me ;)
-
Pork Salad with Apple Pork Salad with Apple
Sliced cooked pork with lettuce, apple, tomato and shaved cheese.
-
Ricotta Cheese, Walnut, and Tomato Sauce Pasta Ricotta Cheese, Walnut, and Tomato Sauce Pasta
I recreated a dish I had in Italy. I think I came close.Season at the very end with salt and pepper while tasting.I think walnuts are the best suited to this dish, but you can substitute other nuts. If you don't have any dried tomatoes, use 1 whole ripe tomato and add it at Step 2. For 2 servings. Recipe by Brandy
-
Easy Temari Sushi with Prosciutto and Shiso Hearts Easy Temari Sushi with Prosciutto and Shiso Hearts
Last year I appreciated that a lot of people were interested in my recipe 'Stylish Potatoes Wrapped in Prosciutto'.This time I posted another recipe of mine 'Temari Sushi with Prosciutto'.-Prosciutto is salty so I used less salt to make sushi rice than usual.-Use thinner slices of prosciutto because if you use thick ones you won't see the heart-shaped shiso leaves inside. Supermarket-prosciutto tend to have a milder flavour and less salt. You can also buy it in convenience stores. Recipe by kouayaa -
Brussels Sprouts Carbonara with Browned Butter, Miso, and Crispy Prosciutto Brussels Sprouts Carbonara with Browned Butter, Miso, and Crispy Prosciutto
This Brussels Sprouts Carbonara layers creamy miso-butter sauce, roasted sprouts, and crispy prosciutto over tender pasta shells. It’s a bold, chef-inspired twist on the Italian classic—deeply savory, comforting, and wildly satisfying.
More Recipes
Comments (4)