When I recently reviewed Turci Pasta, the College Park Italian restaurant, I noted that one of my favorite things wasn’t the freshly made pastas it’s known for — though they were exceptional — but rather an appetizer: bruschetta with prosciutto and burrata. The owners, Vinicius Turci and his wife, Nathalia Kalil, graciously shared the recipe with me.
Burrata is essentially a ball of mozzarella with curds and cream in the center. It’s the creaminess that really stands out with this dish.
You may use a toaster, toaster oven or conventional oven, but be sure to get the bread nice and crisp.
TURCI PASTA’S PROSCIUTTO AND BURRATA BRUSCHETTA
Makes: 4 slices
Italian bread, such as ciabatta, or baguette
2 tablespoons of ricotta
4 slices of prosciutto
2 burrata cheese balls
Extra virgin olive oil
Freshly ground black pepper
- Cut the bread into 4 slices.
- Toast the bread slices in in a toaster or oven heated to 350 degrees for a few minutes until they become slightly crispy.
- Remove the bread slices and spread a generous layer of ricotta on each slice.
- Place a slice of prosciutto on each bread slice.
- Carefully open the burratas and place half of a burrata on each bread slice.
- Drizzle the bruschettas with extra virgin olive oil and sprinkle some freshly ground black pepper.
- Serve immediately.
(Recipe from Owners Vinicius Turci and Nathalia Kalil of Turci Pasta.)
To find recipes from other local restaurants, check out the Local Flavor with Scott Joseph section on YourCommunityPaper.com and follow ScottJosephOrlando.com to read reviews and stay up to date on Orlando restaurant news.