Burrata with Prosciutto: Recipe, Wine Pairing, and Perfect Serving Guide

Introduction

There’s something undeniably magical about the union of creamy Burrata and delicate Prosciutto—a pairing that captures the spirit of Italian simplicity, yet feels right at home on any American table. Whether you’re planning a cozy dinner for two or entertaining friends, Burrata with Prosciutto is a show-stopping appetizer that delivers on flavor, elegance, and ease. But the real secret to elevating this dish is discovering the perfect wine pairing—transforming a simple plate into a memorable dining experience. With a little help from Vinomat and your local wine shop, you’ll unlock a world of delicious possibilities.

About This Dish

Burrata with Prosciutto is more than just an appetizer—it’s a celebration of contrasting flavors and textures. Originating in the sun-soaked regions of southern Italy, this dish has found a devoted following among American food enthusiasts and wine lovers alike. Burrata, a pillowy fresh cheese with a rich, creamy center, was first crafted in Puglia in the early 20th century as a way to use up leftover mozzarella and cream. Its luscious texture quickly gained popularity across Italy and beyond.

Prosciutto, on the other hand, is Italy’s famed dry-cured ham, typically sliced paper-thin and enjoyed for its delicate, salty flavor. When paired together, Burrata and Prosciutto create a stunning balance—the cheese’s buttery richness mellowing the ham’s savory punch. In the United States, this classic Italian pairing has been embraced by chefs and home cooks looking for effortless sophistication. It’s gluten-free, quick to prepare, and endlessly versatile. From upscale wine bars in New York to backyard gatherings in California, Burrata with Prosciutto is a dish that brings people together, inviting conversation and discovery—especially when it comes to choosing the right wine for Burrata with Prosciutto.

Key Ingredients & Their Role

Let’s break down what makes this combination so irresistible:

• Burrata Cheese: The star of the show, Burrata is a fresh Italian cheese made from mozzarella and cream. Its exterior is smooth and stretchy, while the inside is filled with stracciatella—a rich blend of curds and cream. The result is a cheese that’s both delicate and decadently creamy. Burrata’s mild flavor and luscious texture make it a perfect canvas for vibrant accompaniments and an ideal match for both crisp white wines and light reds.
• Prosciutto: This paper-thin, air-cured ham (often labeled as Prosciutto di Parma or Prosciutto di San Daniele) brings a gentle saltiness and melt-in-your-mouth texture. Its savory, slightly sweet profile provides a savory counterpoint to the cheese’s richness, creating harmony on the palate. Prosciutto’s umami notes invite thoughtful wine pairings—look for wines with enough acidity to cut through the fat, but not so bold as to overwhelm the delicate meat.
• Arugula (Rucola): With its peppery bite and crisp texture, arugula adds freshness and a subtle bitterness that balances the dish. It serves as both a flavorful base and a textural contrast to the soft cheese and ham.
• Cherry Tomatoes: Juicy, sweet, and tangy, cherry tomatoes bring color and a burst of acidity, heightening the flavors and brightening each bite. Their natural acidity is a key consideration when choosing a wine for Burrata with Prosciutto.
• Balsamic Vinegar & Extra Virgin Olive Oil: These classic Italian dressings add complexity—balsamic for a touch of sweetness and tang, olive oil for fruitiness and richness.
• Microgreens (optional): For garnish, a sprinkle of microgreens adds a fresh, slightly herbal note that elevates presentation and taste.

The interplay of creamy, salty, peppery, and tangy flavors makes Burrata with Prosciutto a dream dish for wine pairing. The right wine will echo the freshness, cut through the richness, and complement the savory elements—creating that elusive perfect match.

Recipe

Ingredients:

• 4 balls (about 125g each) Burrata cheese
• 8 slices Prosciutto
• 4 cups Rucola (arugula)
• 1 cup (halved) Cherry tomatoes
• 2 tbsp Balsamic vinegar
• 3 tbsp Extra virgin olive oil
• To taste Salt
• To taste Freshly ground black pepper
• For garnishing Microgreens

Instructions:

1. Preparation: Wash and dry the rucola and cherry tomatoes. Halve the cherry tomatoes and set aside. Gather all other ingredients for mise-en-place.
2. Plating base: On each plate, create a bed of rucola (about 1 cup per plate). Scatter halved cherry tomatoes around the rucola.
3. Place the Burrata: Gently place one ball of Burrata cheese in the center of each plate on top of the rucola.
4. Add the Prosciutto: Drizzle a slice of prosciutto around the Burrata, allowing it to naturally drape around the cheese in an elegant manner. Use an extra slice if desired for aesthetic balance.
5. Season: Drizzle 1/2 tbsp balsamic vinegar and 3/4 tbsp extra virgin olive oil over each plate. Add salt and freshly ground black pepper to taste.
6. Garnish: Top each plate with microgreens and serve immediately.

Nutrition Facts (per serving):

• Calories: 230 kcal
• Protein: 11.0g
• Fat: 18.0g
• Carbohydrates: 5.0g
• Salt: 2.0g

Dietary Information: Gluten-free, Contains dairy, Nut-free

Perfect Wine Pairings

The true art of Burrata with Prosciutto lies in finding the wine pairing that transforms the dish from delicious to unforgettable. Here’s how to choose the perfect match and enjoy the best wine for Burrata with Prosciutto, whether you’re shopping at Total Wine, Trader Joe’s, BevMo, or your local wine shop.

What to Look For in a Wine Pairing

• Acidity: High-acid wines help cut through the creaminess of Burrata and the fattiness of Prosciutto, cleansing your palate between bites.
• Body: Light to medium-bodied wines won’t overpower the delicate flavors of the cheese and ham.
• Tannins: Low tannin reds or crisp whites are best—big, bold reds can clash with the subtlety of Burrata and the saltiness of Prosciutto.
• Fruit & Aromatics: Wines with juicy fruit profiles or floral notes accentuate the freshness of arugula and tomatoes.

Top Wine Recommendations

1. Italian Pinot Grigio

• Why it works: Crisp acidity, citrus and green apple notes, light body. This dry white wine mirrors the dish’s freshness and balances the richness of the cheese without competing with Prosciutto’s saltiness.
• Where to buy: Widely available at Trader Joe’s and Total Wine. Look for bottles in the $15–$22 range from top Italian producers.

1. California Sauvignon Blanc

• Why it works: Zesty, herbaceous, and vibrant, California Sauvignon Blanc picks up the peppery notes of arugula and the tangy tomatoes, while its acidity cuts through the creamy cheese.
• Where to buy: Try Napa or Sonoma labels at BevMo or your local grocery store, typically $16–$25.

1. Oregon Pinot Noir

• Why it works: With its delicate red fruit, subtle earthiness, and silky tannins, Oregon Pinot Noir is an outstanding red wine pairing for Burrata with Prosciutto. It’s light enough not to overpower the cheese but has enough complexity to complement the savory ham.
• Where to buy: Pinot from Willamette Valley is a great bet; check Total Wine or local shops for bottles in the $20–$30 range.

1. Provençal Rosé

• Why it works: Dry, crisp, and bursting with strawberry and melon, a French Provence rosé weaves together all the dish’s flavors. The hint of minerality and bright acidity is a natural companion to both Burrata and Prosciutto.
• Where to buy: Provençal rosés are widely stocked at Trader Joe’s and BevMo, often $15–$25.

1. Spanish Albariño

• Why it works: For something a little different, Albariño from Spain offers citrus, stone fruit, and floral notes with lively acidity—a brilliant match for the dish’s creamy, salty, and peppery components.
• Where to buy: Available at specialty wine shops and larger retailers.

Feel free to explore New World options—Washington State Sauvignon Blancs and California rosés are increasingly popular and accessible. Vinomat can help you discover hidden gems and crowd-pleasing favorites, tailored to your taste and budget.

Cooking Tips & Techniques

• Use the Freshest Ingredients: Burrata is best enjoyed as fresh as possible—look for it at specialty grocers, Italian delis, or larger supermarkets like Whole Foods and Trader Joe’s. If you can, let it come to room temperature before serving for the fullest flavor.
• Handle Burrata Gently: The cheese is delicate and can burst easily. Use a slotted spoon to transfer and place it gently on your salad or platter.
• Choose Quality Prosciutto: Look for Prosciutto di Parma or San Daniele for authentic flavor. Ask your deli counter to slice it paper-thin for the best texture.
• Balance the Dressing: A high-quality extra virgin olive oil and aged balsamic vinegar will elevate the dish. Don’t overdress—the ingredients should shine.
• Serve Immediately: Assemble the dish just before serving. Burrata tends to release whey as it sits, so freshness is key.
• Common Mistakes to Avoid:
• Over-seasoning. The Prosciutto already adds salt, so season lightly.
• Using under-ripe tomatoes. Ripe cherry tomatoes provide essential sweetness and acidity.
• Refrigerating Burrata too long. For optimal creaminess, let it warm slightly out of the fridge before plating.

Serving Suggestions

Burrata with Prosciutto is perfect as an appetizer, but it can also anchor a light lunch or an elegant brunch spread. Here’s how to elevate your presentation and experience:

• Plating: Serve individually on small plates for a personal touch, or create a large, vibrant platter for sharing. Scatter microgreens or fresh basil for color and aroma.
• Accompaniments: Pair with crusty Italian bread, garlic-rubbed crostini, or grissini breadsticks to soak up the creamy cheese and vinaigrette. For a fuller meal, add marinated olives, roasted red peppers, or a simple citrus-dressed salad.
• Atmosphere: This dish shines with minimal fuss—think a rustic wooden board, simple white plates, and a chilled bottle of your chosen wine pairing. Perfect for casual entertaining or a romantic evening in.
• Wine Service: Chill your white and rosé wines well (45–50°F), and serve light reds slightly cooler than room temperature (55–60°F) for the best expression.

Conclusion

Burrata with Prosciutto is proof that the very best dishes are often the simplest—especially when paired with the right wine. Whether you’re a seasoned wine enthusiast or just beginning your pairing journey, this recipe offers endless opportunity to experiment, savor, and share. Use Vinomat to explore personalized wine recommendations, discover bottles at your favorite local shops like Total Wine and Trader Joe’s, and make every meal a celebration. Raise a glass, enjoy the perfect match, and let the flavors transport you—one bite, and one sip, at a time.