If you are in search of a simple yet delicious appetizer to serve at your next dinner party or event, this elevated version of a classic Caprese salad using fresh burrata by Executive Chef Nicolas Petitjean from Headwaters Restaurant is the ultimate crowd pleaser. The pomegranate broth adds a complex yet harmonious flavour that is complemented by the sweet cherry tomatoes and the salty prosciutto.
Burrata with Prosciutto, Cherry Tomatoes & Pomegranate Broth
Serves 4 people
2, 8 oz Burrata
160 g Prosciutto
200 g Cherry tomatoes
160 g Pomegranate broth
Black Pepper (as needed)
12 g Extra virgin olive oil
Ingredients for Pomegranate Broth:
100 g Pomegranate juice
75 g Water
40 g Sugar
½ each Lemongrass stick
1 each Lime leaves
- To make the pomegranate broth, combine all the ingredients in a pot and bring to a boil. Strain the mixture and let it cool down.
- Cut the burrata in half and reserve.
- Slice the prosciutto as thin as possible.
- To plate, place half of the burrata on the plate and arrange the cherry tomatoes and prosciutto around the cheese.
- Drizzle with some olive oil and the pomegranate broth.
Wine Pairing: 2021 Cave Spring Chardonnay
Wine pairing courtesy of Food & Beverage Manager Jeffrey Bursey from Millcroft Inn & Spa
Some of the best wines to pair with a burrata and a pomegranate dish is a nice chardonnay. The light body won’t overpower the delicate flavor of the burrata. The 2021 Chardonnay from Cave Spring Vineyard is medium in body with a supple, orange peel-tinged attack; the mid-palate is rich and extracted, with juicy red apple fruit and the soft grip of yellow-citrus pith layered over a delicate, stoniness; the finish is long, concentrated and unctuous, with succulent orange, cantaloupe, ruby grapefruit flavours and fresh dairy cream overtones, reigned in by a delicate but tense seam of acidity.
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