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Burrata torn open on a marble platter surrounded by draped prosciutto crudo, arugula, and a drizzle of olive oil

Fresh Burrata con Prosciutto Crudo Antipasto Platter

A cold Italian antipasto of whole burrata torn open next to paper-thin prosciutto crudo, arugula, and olive oil, no cooking involved.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Antipasto
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 burrata balls (125 g each); cold, drained
  • 8 prosciutto crudo thin slices (about 80 g); Parma or San Daniele
  • 2 handfuls arugula (about 40 g)
  • 2 extra virgin olive oil to 3 tbsp
  • flaky sea salt a pinch
  • black pepper to taste; freshly cracked
  • lemon zest from 1/2 lemon; optional

Method
 

  1. Remove burrata from its packaging and drain on paper towels for 5 minutes to pull off excess whey.
  2. Let burrata sit at room temperature for 20 to 30 minutes before serving so the center stays soft.
  3. Arrange arugula over a shallow platter, then set the burrata in the center.
  4. Drape prosciutto crudo slices loosely around the burrata, leaving folds and gaps rather than flat sheets.
  5. Tear the burrata open with two forks just before serving so the creamy center spills out.
  6. Drizzle with extra virgin olive oil, season with flaky salt and black pepper, and finish with lemon zest if using.
  7. Serve immediately, with warm bread on the side if you like.

Notes

  • Buy burrata within 2 days of the sell-by date for the creamiest center.
  • Slice prosciutto crudo paper-thin, thick slices turn chewy instead of melting.
  • Don't dress the arugula separately, oil straight from the burrata plate is enough.
  • Cut burrata at the table, not in the kitchen, to keep the whey from pooling.