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Prep time
5 minutes
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Serves
1
Author Notes
This burrata bowl is a cheese plate disguised as a salad. With a base of dressed arugula, the creamy burrata is paired with savory and briny accoutrements, a fresh baguette, and a whole lot of pesto. Assembly is almost as easy as devouring the entire bowl for lunch. —Marissa Mullen
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Ingredients
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1
ball of burrata
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2 tablespoons
extra-virgin olive oil
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1 handful
arugula
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1 tablespoon
freshly squeezed lemon juice (from about 1/4 lemon)
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2
slices prosciutto
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1/4 cup
grape tomatoes
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1/4 cup
garlic-marinated olives
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1/4 cup
marinated sweet peppers
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4
slices fresh baguette
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2 tablespoons
basil pesto
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1 handful
fresh basil leaves, to garnish
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1 pinch
kosher salt and freshly ground black pepper, plus more to taste
Directions
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Lightly dress the arugula with the lemon juice, 1 tablespoon of olive oil, and salt and pepper to taste.
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Spread the pesto in the base of a shallow bowl, add arugula on top, then arrange the burrata, prosciutto, tomatoes, marinated olives, marinated peppers, and baguette slices so they nestle neatly into the arugula.
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Top with fresh basil, 1 tablespoon of olive oil, and more freshly ground black pepper.
Marissa Mullen is a Brooklyn-based food stylist, recipe developer, photographer and cheese lover. She is the founder of That Cheese Plate and creator of the Cheese By Numbers method. She is also the author of the best-selling cookbook, That Cheese Plate Will Change Your Life, a step-by-step styling guide for crafting beautiful and delicious cheese plates as a form of creative expression. Featured on The Today Show, The Rachael Ray Show, Business Insider, Vox among others, Marissa is dedicated to bringing people together through creativity, food and entertainment.
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