When my daughter and I were in Oklahoma City a couple weekends ago, we fell in love with a restaurant called Frida Southwest. I had the vegan tamales with cashew cream. Madi had the peptic crusted chile relleno. Both delish. But, the best part was the appetizer. We had the Burrata with ancho truffle honey, chili oil, chimichirri, prosciutto and wood grilled sourdough. Absolute perfection!
After arriving back in Tulsa, I decided to recreate that amazing starter. Here’s my version. To me…tasted EXACTLY the same. Perfect little snack for two. Make it a meal with a small side salad. This one is going to come in handy when our empty-nester status sets in. I don’t think I’ll be making the big meals with a teenage boy out of the house. Be watching for my blog to change come August. Smaller plates, here we come!
Here's how to make this delicious appetizer...
1-2 balls of Burrata
Drizzle of Olive Oil
Drizzle of Mike’s Hot Honey
Store-bought Pesto
1-2 slices of Sourdough Bread
1-2 Slices of Capocolla or Prosciutto (or omit to make it vegetarian)
Organic Microgreens
On a plate, drizzle a little olive oil.
Drizzle Mike’s Hot Honey Next.
Place the Burrata on top of the olive oil and honey.
Smear each ball of Burrata with a little pesto.
Drizzle a little more Mike’s Hot Honey over the top.
Add one slice of Capocolla or Prosciutto (if desired).
Drizzle more Mike’s Hot Honey.
Top with microgreens.
Throw your sourdough bread slices on a hot grill. Allow to toast and then cut into triangles.
Spread the burrata over the toasts.
