Hot Honey and Prosciutto Burrata & Limoncello Spritz

A flavour-bomb of a Burrata and a spritz you'll never stop thinking about.

When you think of summer, what’s the first thing you think about? For me, it’s eating Burrata and sippin’ on a spritz in the sunshine. I know, it’s still pretty cold out and not at all summer yet, but the second Spring comes around, I can’t help but get excited for constant warmth and patio drinks!

So in honour of it not being winter anymore, here’s a pairing that really can’t get much summery-er. Enjoy!

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RECIPE: Limoncello Spritz

Ingredients

• 2oz Limoncello

• 4oz Prosecco

• Splash of sparkling water (approx. 1/2 oz)

• 2 lemon slices (sliced in rounds vs. wedges)

Directions

• Fill a white wine glass (or your glass of choice) with ice. Top with Limoncello, followed by Prosecco and a splash of sparkling water (if desired). Finish it off with a couple of juicy lemon slices, give it a little stir, and enjoy!

Directions

• Feel free to skip the sparkling water and add more Prosecco! Who needs water anyway, right?

• I picked up both the Limoncello and Prosecco from Costco! The Prosecco is the Kirkland Signature Asolo Prosecco, and the Limoncello is the Caravella Limoncello. I’ve always been a fan of the Prosecco (esp for $10 CAD), but this was my first time trying the Limoncello, and I was blown away by the quality and value! I mean, I’m by no means a Limoncello expert, but I find it DE-LISH.

• I recommend slicing the lemons into rounds for two reasons: It looks prettier than slices, and the juicy lemon flesh-to-rind ratio is way better than a wedge! Side note: I hate the word flesh and I’ll probably never use it again.

Hot Honey Prosciutto Burrata

Serves: 1… maybe 2-4 if you feel like sharing
Time: 10 minutes

• 1 large ball of Burrata

• 1/2 cup of Prosciutto, chopped

• 2-3 tsp fresh lemon zest

• 2 tbsp fresh basil, chopped

• 2-4 tbsp toasted pine nuts

• Drizzle of hot honey

• Drizzle of extra virgin olive oil

• Flaked sea salt to taste

Toast pine nuts

• Heat a small frying pan over medium-high heat. Add pine nuts to the pan and toast for approximately 2-4 minutes, shaking the pan or stirring regularly for even toasting and to prevent burning. Once they turn golden brown, salt if desired and remove from heat.

Assemble Burrata

• Place Burrata on your serving plate of choice, smooth side up. If you need to pull off (and eat) the little knob of twisted cheese for it to lie flat, go for it. Cut an ‘X’ into the smooth surface of the Burrata and then pull it open to spread out the delicious Stracciatella inside.

• Top with Prosciutto, lemon zest, fresh basil, and toasted pine nuts. Drizzle with a generous amount of hot honey and high quality extra virgin olive oil, and finish it off with some flaked sea salt.

• Enjoy with fresh or crusty bread, crackers, or chewy mini naan rounds like I did. And don’t forget the Limoncello Spritz!!

• I made the number of servings 1-4 because I’ve noticed there are differing opinions when it comes to how many people 1 ball of Burrata serves. If you’re like me and don’t like sharing your Burrata, this is IMO a perfect single-serving appy. Sharing this with one other person is pretty reasonable (I guess). You could also share this between 3-4 people if you’re cool with about a bite or two each, but if you want my advice, double (or triple) the recipe so that you get more for yourself. #wordsofwisdom

• Feel free to replace the toasted pine nuts with other roasted nuts or seeds, like pistachios, almonds, sunflower seeds, or pumpkin seeds!

• No burrata? Check out my NOT Burrata recipe for an alternative!

  

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