It has been a dark many months, but like all things in balance from the dark must come the light. Re-emerging we find ourselves rediscovering the little things that give us pause and make us smile. We honor that which we have, and mourn that which we have no longer. We begin to live again.
In an attempt to put the pieces of my heart and head back together, I found myself standing in the kitchen. In a house that didn’t yet feel like home with a floor beneath my feet that didn’t feel like mine.
Quietly I waited. For something or someone to tell me what to do.
No answer came.
And so I did the only thing that in that moment I knew how, and I began to cook again.
Sizzling olive oil in a pan spattered and specked to life as I threw the garlic in, its sharp fragrance awakening something I’d thought was gone. Unsure of the destination or outcome of what the meal would be I rummaged through the fridge, picking up speed, and regaining confidence as I chopped, and rinsed, and felt myself, at last, start falling into a familiar rhythm once again.
Perhaps this dish isn’t the wisest for my Return to Blogging Debut since it hardly involves any cooking at all, but it is one that I discovered in Paris and have adored ever since.
Paper thin slices of prosciutto cover a plate, upon which a mound of peppery leaves of arugula tossed in olive oil and sprinkled with salt and pepper are set. Luscious burrata is gently placed on top and finished with a drizzle of balsamic reduction and pinch more of salt and pepper.
A fabulous first course that takes just minutes to assemble, made plenty hearty with grilled bread and a bottle of rose.
Grilled Bruschetta with Burrata, Prosciutto, and Arugula
Serves 4 as a first course, easily doubled, tripled, halfed…whatever suits your fancy
- 1/3 lb thinly sliced prosciutto
- 1/2 bag of baby arugula
- Extra Virgin Olive Oil, best you can find
- Sea Salt & Pepper
- One ball of burrata (Trader Joe’s is a great resource for this amazing, fresh mozzarella-esque cheese)
- Balsamic Reduction Glaze (Another great Trader Joe’s find)
- 8 Slices Crusty Bread
- Layer the prosciutto on a large platter, overlapping slightly.
- In a large metal bowl toss the arugula with a glug of olive oil, just enough to coat, and a generous pinch of salt and grind of pepper.
- Top the prosciutto with the arugula, being sure to leave an outer ring of prosciutto visible.
- Gently remove one ball of burrata and place on top the mound of arugula.
- Drizzle with balsamic reduction glaze, sprinkle with a touch more salt and pepper and serve.
- Light a gas grill and get to 400-500 degrees.
- Brush each side of bread with generous coating of olive oil.
- Grill 2-3 minutes per side, until crunchy and grill marks appear.