Millcroft Inn & Spa’s Burrata

If you are in search of a simple yet delicious appetizer to serve at your next dinner party or event, this elevated version of a classic Caprese salad using fresh burrata by Executive Chef Nicolas Petitjean from Headwaters Restaurant is the ultimate crowd pleaser. The pomegranate broth adds a complex yet harmonious flavour that is complemented by the sweet cherry tomatoes and the salty prosciutto. 

Burrata with Prosciutto, Cherry Tomatoes & Pomegranate Broth  

Serves 4 people

Ingredients:

2, 8 oz Burrata 
160 g Prosciutto 
200 g Cherry tomatoes 
160 g Pomegranate broth 
Black Pepper (as needed)
12 g Extra virgin olive oil

Ingredients for Pomegranate Broth: 

100 g Pomegranate juice
75 g Water
40 g Sugar
½ each Lemongrass stick
1 each Lime leaves

Method:

1. To make the pomegranate broth, combine all the ingredients in a pot and bring to a boil. Strain the mixture and let it cool down.
2. Cut the burrata in half and reserve.
3. Slice the prosciutto as thin as possible. 
4. To plate, place half of the burrata on the plate and arrange the cherry tomatoes and prosciutto around the cheese.  
5. Drizzle with some olive oil and the pomegranate broth.

Wine Pairing: 2021 Cave Spring Chardonnay 

Wine pairing courtesy of Food & Beverage Manager Jeffrey Bursey from Millcroft Inn & Spa

Some of the best wines to pair with a burrata and a pomegranate dish is a nice chardonnay. The light body won’t overpower the delicate flavor of the burrata. The 2021 Chardonnay from Cave Spring Vineyard is medium in body with a supple, orange peel-tinged attack; the mid-palate is rich and extracted, with juicy red apple fruit and the soft grip of yellow-citrus pith layered over a delicate, stoniness; the finish is long, concentrated and unctuous, with succulent orange, cantaloupe, ruby grapefruit flavours and fresh dairy cream overtones, reigned in by a delicate but tense seam of acidity.