Are you Aaron Burrata, Sir? That depends. Who’s asking?
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Pardon me, are you Aaron Burr, sir?
Unless you’re so immersed in light-hearted tap routines from jolly musicals that you take no interest in American history, you’ll know that the duel in 1804 between political rivals Alexander Hamilton and Aaron Burr was a pretty important one. Mainly, because Hamilton died as a result. And I am *definitely* one of those people who knows about this sort of thing.
When your parachute strap
Is beginning to snap
Smile a big smile
And tap, tap, tap your troubles away
Well, OK maybe I am the person who prefers tap routines. HowEVER. No-one connected to the musical world can’t ignore the phenomenon that is Hamilton
– and we know YOU can’t ignore it because you’ll recall how you need to Take A Break(fast)
in the morning and enjoy an Alexander HamStilton
So here’s a wonderful burrata salad that has absolutely nothing to do with duels. We really don’t lose sleep over this kind of thing. I’ve combined the burrata with torn prosciutto, arugula and oven roasted cherry tomatoes. You could serve it as a light lunch or as an appetizer
If you don’t know what burrata is, then there is a great overview of it here
. But basically, it’s like a ball of buffalo mozzarella – but with extra creaminess inside. I love it. REALLY love it. You can tear it up and put it on pizza (actually it would work rather well instead of the queso fresco in my Well, Did You Huevos
recipe, but that might have been mixing up our continents and cheeses a little too much. But hey if you like going around the world in one meal, try Angus’ I Spa-Ghet-A Kick Out Of You
Place the tomatoes in a baking tray and drizzle over some olive oil, salt and pepper. Roast in a preheated oven for around fifteen minutes or until they have started to pop and collapse.
Arrange the arugula on a serving plate, and add the prosciutto. Scatter the tomatoes around the plate and place the burrata in the center. Grind some black pepper over everything and serve!
½ pint cherry or grape tomatoes (approx 15)
salt and black pepper
several handfuls of arugula
2-3 slices prosciutto, torn
4oz ball of burrata
- Preheat the oven to 375F.
- Place the tomatoes in a baking tray and drizzle over some olive oil, salt and pepper. Roast for 15 minutes or until they have started to pop and collapse.
- Arrange the arugula on a serving plate, and add the prosciutto. Scatter the tomatoes around the plate and place the burrata in the center. Grind some black pepper over everything and serve!