This is the last post in our series on the rustic Italian dinner party we planned last weekend. When we first met to plan the menu, the vision was to create something comfortable and casual. For an appetizer, we settled on burrata and charcuterie boards filled with cheese, charcuterie, grilled bread, and arugula.
We chose prosciutto for this party since it’s a charcuterie that many people like, but you could use a variety of anything you like–spicy coppa, speck, salami, etc. We love burrata because of it’s creamy amazing texture. It’s actually fresh mozzarella mixed with cream held together by an outer layer made of mozzarella. We drizzled the burrata with a little olive oil and a sprinkle of Maldon salt and fresh cracked pepper, and put arugula on the side so that people could build their own appetizer.
Instead of crackers, we sliced baguettes with a sharp bread knife. We love this one and use it almost every day. We used a basting brush, like this one, to brush the bread with with olive oil on both sides and put it on a hot grill to toast.
- Olive Oil
- Grilled or toasted bread
- On a board, place arugula, prosciutto, and burrata.
- Top the burrata with a drizzle of olive oil, salt, and pepper.
- Serve alongside toasted bread.