Serves 4 as an appetizer
This appetizer comes together in minutes: warm, caramelized dates served over creamy burrata with ribbons of salty prosciutto. It’s the perfect last-minute appetizer or an easy summer dinner for two with a simple green salad on the side.
Ingredients:
- 6 Medjool dates, pitted and torn in half
- Olive oil, for drizzling
- Two 4-ounce balls burrata
- 2 ounces thinly sliced prosciutto
- Balsamic vinegar, for drizzling
- Fresh thyme leaves, for garnish
- Flaky sea salt & freshly ground black pepper
- Crusty bread or crostini, for serving
Heat a medium nonstick skillet over medium-low. Drizzle in enough olive oil to coat the bottom.
Add dates cut side down and cook until caramelized and golden brown, 1 to 2 minutes (be careful, this happens quickly). Flip and cook the other side for another minute. Scrape dates and oil into a small bowl.
Gently tear burrata and arrange on a serving plate. Top with prosciutto ribbons and sizzled dates. Drizzle with more olive oil and a bit of balsamic vinegar. Garnish with fresh thyme and sprinkle with flaky sea salt and black pepper. Serve with crusty bread or crostini.
Recipe & photos by Julia Heffelfinger @JuliaHeff
