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Burrata with Truffle and Prosciutto
February 08, 2008
Looking for a delicious, elegant appetizer that you can put together in a snap? This combination of flavors and textures is really lovely: The Burrata is silky and creamy, the Prosciutto is tender, sweet and salty, the gastrique adds a soft tang to the earthy aromatics of the truffle. Add some dried figs and almonds for more flavor and texture and you'll be saying "Shazam!"
Serves 6
2 Tablespoons Balsamic Vinegar
1/2 cup brown sugar
Burrata (approximately 8 oz)
6 slices of Prosciutto (Jamon Iberico would be otherworldly here...)
12 dried figs, sliced lengthwise (Calmyrnas, Black Mission, or a mix are nice)
1/3 cup marcona almonds
A drizzle of Black Truffle Oil (or shavings of fresh truffle if you've got it)
Fresh ground Black Pepper
Make a simple gastrique by heating the sugar in a small heavy bottomed saucepan over medium heat until it melts and starts to caramelize. Carefully stir in the balsamic vinegar (it may sputter and pop) and continue stirring until it thickens to a nice syrupy consistency. While it is still warm, taste it with a bit of fig. if you want it a little sweeter, add a bit more sugar; if you want it a bit tangier, and a few drops more vinegar. Once you like the flavor, set it aside.
On a serving plate, put the Burrata in the center. Surround it with slices of prosciutto, rumpled prettily. (Don't get too anxious about this -- just crumple the slices loosely around the Burrata and it will be pretty.) Put the figs and almonds around the edge of the prosciutto and spoon the gastrique over them. Slice the top off the Burrata to reveal the creamy bits inside. (Save the top for yourself. At midnight, eat it on toast with chestnut honey. Don't tell anyone you have it.) Drizzle truffle oil over Burrata and prosciutto. Top with a few grinds of black pepper. Serve with sliced baguette or thin, crisp crackers. Shazam!
