Strawberry & Burrata Prosciutto Plate

I hadn’t cooked in a really, really long time, which, to me, is about a week or two. My mind was tired of all of the old combinations, the old flavors, the old ingredients. I was stuck in a rut. The only appliances I had access to were a microwave and a toaster oven. While wandering around the grocery store, my mind had a spark, longing to cook again. I still can’t make pasta, or braise a steak, but I can arrange prosciutto on a plate. There are many meals and snacks I can make, no matter what appliances I have. That, and my love for Prosciutto Plates, is why I pulled this together, after running around the store, looking for inspiration. My mind needs to cook in order to stay happy, and I hope you love this recipe as much as it made me happy.

Ingredients:

6 slices thinly sliced Prosciutto di Parma

4 large strawberries, sliced or chopped

1 ball burrata

1/4 cup freshly shredded gruyere

1/4 cup loosely packed arugula

Drizzle balsamic vinegar

Drizzle evoo

Freshly cracked pepper

Directions:

Lay the Prosciutto on the plate, one slice at a time, spreading them out until every inch of the plate is covered with the prosciutto. Drizzle on balsamic vinegar and the olive oil. Crack on freshly cracked pepper. Sprinkle on the freshly shredded gruyere. Freshly crack on more pepper. Arrange the slices or chopped bits of strawberries, discarding the tops of them. Plop the burrata in the center of the plate, careful not to get the water on the plate. If you have one, use a large, metal, slotted spoon to get the ball from one place to the other. Using a knife, slice open the burrata to allow the insides to spool out. Sprinkle on the arugula. Consume immediately.

Serving Suggestions:

Apple cider, strawberry juice, or merlot.