Pinterest Instagram RSS Feed

Dawn of a New Day: Grilled Bruschetta with Burrata, Prosciutto, and Arugula


July 20, 2014

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.


Sweet Duke waits for the day.

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.


Sometimes there’s no place like home to begin rebuilding. Essex, MA.

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

Grilled Bruschetta with Burrata, Prosciutto, and Arugula

Grilled Bruschetta with Burrata, Prosciutto, and Arugula

  • 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
  1. Layer the prosciutto on a large platter, overlapping slightly.
  2. 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.
  3. Top the prosciutto with the arugula, being sure to leave an outer ring of prosciutto visible.
  4. Gently remove one ball of burrata and place on top the mound of arugula.
  5. Drizzle with balsamic reduction glaze, sprinkle with a touch more salt and pepper and serve.

Grilled Bread

  1. Light a gas grill and get to 400-500 degrees.
  2. Brush each side of bread with generous coating of olive oil.
  3. Grill 2-3 minutes per side, until crunchy and grill marks appear.


  1. You are so brave Erina. I am so proud of you and know that more and more light is going to shine on you. <3

  2. Love burrata! This looks good!

  3. Maman says:

    Can’t wait to try your New Day Bruschetta here at Turkey Shore! Sounds
    like a timely recipe for success.

  4. Keisha says:

    Such a beautiful post. I cant wait for your new chapter and just know you have a cheerleader in me and i know it will be an amazing and exciting new chapter for you. Im so glad you are back and cant wait to see what you cook up!

  5. Susannah m malarkey says:

    I love you so much! Your willingness to embrace the vulnerable ness, as you go through the dark and INTO THE LIGHT!;) is truly inspirational. You amaze me and I think you’re rather awesome. Ps. Oh-and nice recipe! (As per usual) xoxoxo times a million…movin on UP!! Woot woot!:)

  6. I don’t know what has happened but am happy to see you back (I often wondered) and that you are slowly starting to see the light. I am sorry about whatever it is you are going through.

  7. Emmy Cooks says:

    I hope you’re doing ok, Attainable Gourmet! Treating yourself to a little bit of Paris (in France or on your home table) is always a step in the right direction. Take care.

  8. Karista says:

    Erina, I wish you all the best my dear. You have much life, adventure and love ahead… my thoughts are with you.

    I think this the perfect dish for your return to blogging and for the summer months. Love the complex flavors but simplicity of the dish. Fabulous! I think I shall put this one on my weekend menu, with a cocktail of course. 🙂 xo Karista

  9. Welcome back to boring, pleasant Seattle. My heart goes out to you in hearing about your dark time, no matter what it involved. Perhaps we were in parallel universes, at least from November through March. But now, thank goodness, is NOW. I think I’ll do a riff on your recipe here, but skip the toast and double the burrata, in deference to the ice cream belly I developed in response to my own dark time. I envy you your youthful metabolism! If you find yourself in the mood, let me know if you’d be up for coffee and chatter about food and dogs and life.

  10. Hope everything is ok… This recipe sounds positively delicious. I can’t wait til I’m no longer pregnant and can eat soft cheese and cured meats again 🙂

  11. Shar says:

    Your words touch our hearts, thank you for your inspiration. I’ve missed your posts. Happy cooking!!

Leave a Reply

Your email address will not be published. Required fields are marked *