Skillet Burrata with Buttery Garlic & Prosciutto Crunch
Why Make This Recipe
Skillet Burrata with Buttery Garlic & Prosciutto Crunch is a delightful dish that brings together rich flavors and creamy textures. It’s perfect for a cozy night in or as a stunning appetizer for guests. The combination of warm, melted burrata topped with crispy prosciutto and fragrant garlic butter creates a delicious experience that’s hard to resist. Plus, it’s quick and easy to make, allowing you to impress without spending too much time in the kitchen.
How to Make Skillet Burrata with Buttery Garlic & Prosciutto Crunch
Ingredients
- 1 whole burrata (room temperature)
- 4 slices prosciutto
- 2 tbsp unsalted butter
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, finely minced
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme leaves
- Cracked black pepper, to taste
- Toasted sourdough or ciabatta, to serve
Directions
- In a dry skillet over medium heat, cook the prosciutto slices until crisp, about 2–3 minutes per side. Let them cool, then break into shards and set aside.
- In the same skillet, melt butter with olive oil. Add minced garlic and cook for 30 seconds until fragrant. Next, stir in rosemary and thyme, cooking for 1 more minute. Remove from heat.
- Place the burrata in the center of a shallow dish or small cast-iron skillet. Pour the hot herb-garlic butter directly over it so it sizzles on contact.
- Top the burrata with the crispy prosciutto shards and a few cracks of black pepper. Serve immediately with toasted sourdough for scooping and dipping.
How to Serve Skillet Burrata with Buttery Garlic & Prosciutto Crunch
Serve this dish hot and fresh. Place the warm burrata in the center of the table alongside toasted sourdough or ciabatta slices for people to scoop and dip. It makes for a wonderful sharing dish that everyone will enjoy. You can also serve it as a fancy starter at a dinner party.
How to Store Skillet Burrata with Buttery Garlic & Prosciutto Crunch
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. However, it’s best to enjoy this dish fresh, as the textures are optimal right after preparation.
Tips to Make Skillet Burrata with Buttery Garlic & Prosciutto Crunch
- Make sure the burrata is at room temperature before serving. This allows it to be extra creamy and soft.
- Keep an eye on the prosciutto while it cooks, as it can burn quickly.
- Feel free to add more herbs or spices according to your taste.
Variation
You can try adding different toppings such as sun-dried tomatoes, olives, or even a drizzle of balsamic glaze for a twist on this dish.
FAQs
1. Can I use a different cheese instead of burrata?
Yes, you can substitute burrata with fresh mozzarella or ricotta, but the taste and texture will vary.
2. Is this dish suitable for a gluten-free diet?
Yes, just serve it with gluten-free bread or crackers.
3. How can I make this dish vegetarian?
Simply omit the prosciutto and add more vegetables, like sautéed mushrooms or spinach, to add flavor and texture.
Skillet Burrata with Buttery Garlic & Prosciutto Crunch
Ingredients
Method
- In a dry skillet over medium heat, cook the prosciutto slices until crisp, about 2–3 minutes per side.
- Let the prosciutto cool, then break it into shards and set aside.
- In the same skillet, melt butter with olive oil.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in rosemary and thyme, cooking for 1 more minute.
- Remove from heat.
- Place the burrata in the center of a shallow dish or small cast-iron skillet.
- Pour the hot herb-garlic butter directly over it so it sizzles on contact.
- Top the burrata with the crispy prosciutto shards and a few cracks of black pepper.
- Serve immediately with toasted sourdough for scooping and dipping.
