Burrata and Prosciutto Caprese
- 1 ounce prosciutto
- ½ ½ burrata ball
- Flaky sea salt and freshly ground black pepper to taste
- ½ ounce arugula
- ½ ounce Gaeta olives
- 2 tablespoons extra-virgin olive oil, divided use
- 2 slices heirloom tomatoes
- Lemon juice to taste
- 1 tablespoon balsamic reduction
Place a layer of prosciutto along the bottom of the plate. Place burrata just off center of the prosciutto and season with salt and pepper.
Toss arugula and olives with 1 tablespoon extra-virgin olive oil, salt and pepper and place above burrata. Squeeze a little lemon juice over the salad and position tomato next to it.
Drizzle balsamic reduction and remaining olive oil over tomatoes. Makes 1 serving.
Menu Price: $14
Food Cost: 23 percent
Executive Chef Joe Magnanelli of Cucina SORELLA in San Diego uses the caprese to show off ingredients at their peak such as peaches and squash.
“I’m inspired by the seasons, our local bounty and farmers who work to provide San Diego with fresh ingredients year-round,” he says. “I love taking what’s been grown a few miles away and finding new and innovative ways to incorporate them into the menu.”
Seasonal Considerations: Peaches star in the caprese during their height but after four to six weeks, heirloom tomatoes come into season which lasts until the end of summer and into early fall. By winter, squash comes into play.