By Adam Rickett, Head Chef at Euro.
Ingredients
- Fresh burrata
- Preserved or fresh grapes
- Pine nut 'granola' (see below)
- Good quality olive oil
- Prosciutto crisps (see below)
- Herbs to garnish
Pine nut 'granola'
- 2006 pine nuts
- 1 tbs good quality maple syrup
- 1/2 tsp chopped parsley
- A pinch of flaky salt
- Toast the pine nuts in a hot oven until lightly golden brown
- Roughly chop the pine nuts until broken down but still quite chunky
- Toss with the maple syrup, parsley, and salt
- Spread the granola out on a baking sheet and dry in a 140°C oven for 15/20 mins until granola is dry and crunchy
Prosciutto crisps
- Lay slices of prosciutto on a baking tray lined with baking paper
- Cook until crisp in a 160°C oven, roughly 10/12 minutes
To Serve
- Tear the burrata roughly in half and generously season with flaky salt and freshly cracked black pepper
- Arrange in a bowl and sprinkle the pine nut granola over the top
- Add five or six preserved or fresh grapes and a couple of shards of the prosciutto crisps
- Dress with good quality olive oil and garnish with whatever herbs you have available
