Author Notes
The idea for this recipe came from a local Inn and Restaurant, Wine & Roses. If you have the best ingredients, this combination is delicious! The bresaola, found at any fine deli, should be sliced very thinly. Italian burrata, basically a cream-filled mozzarella, is very creamy and flavorful. If you cannot find an Italian burrata, there are some very high-quality American ones too. —Justforlicks
Ingredients
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1/4
lb. Bresaola, sliced thinly
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1
package Burrata cheese
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3
Golden Beets, peeled, cooked and thinly sliced
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2 tablespoons
Extra Virgin Olive OIl
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1/4 teaspoon
Kosher Salt
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1
Loaf Crunchy Bread, cut in bite-sized pieces
Directions
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Add beets to a pot of water and bring to a boil. Lower to a simmer and cook for about 45 minutes or until tender. Check for readiness with a fork. Set aside to cool in refrigerator. When cool, cut into thin slices.
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On a serving platter, lay out the bresaola, beets and bread.
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Add the Burrata to the center of the platter. Drizzle with olive oil and lightly salt the beets.
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