Description

While excellent on its own, Bufalina's fresh and creamy hand made burrata tastes even better when paired with sweet and savory ingredients. This winter season, we're showcasing burrata's versatility by delicately draping it over a salad of peppery arugula, earthy roasted beets, sweet Texas strawberries and spicy red onions. Top with addictively salty prosciutto crisps and serve with Easy Tiger's famed French baguette.
Serves 3-4. (Gluten Free & Nut Free)

Includes:
  • 1 count Fresh Bufalina Burrata, 4 oz
  • 1 bunch Fresh Beets
  • 2 oz Sliced Prosciutto
  • 1 lb avg Certified Organic Strawberries
  • 4 oz Organic Arugula
  • 1 count Organic Red Onion
  • 1 Texas French Bread Baguette
You will need:
  • Olive oil
  • Salt and Pepper
  • Garlic (optional)
  • Thyme (optional)
  • Balsamic, White Wine, Red, or Champagne Vinegar
Hands on Time: 15 minutes; Total Time: 30 minutes

NSTRUCTIONS

Note: Remove the burrata from the refrigerator and let it come up to room temperature for 1 hour before serving.

S
TEP 1  Preheat oven to 400°F and line two baking sheets with foil or parchment paper. Rinse and scrub the beets well, then trim off the stem and root end and peel. Slice into wedges or cubes, about 1/2-inch pieces, and add to one prepared baking sheet. Combine with oil, salt, pepper, garlic cloves and sprigs of thyme (optional). Roast for 15-20 minutes or until tender and easily pierced with a fork. Set aside to cool.
(Note: Wear gloves, if desired, to avoid staining your hands. Remove stains by scrubbing with a raw potato cut in half and dipped in kosher salt, then scrubbing under running water. Wash normally with soap.)
STEP 2  Meanwhile, on the second baking sheet, separate the prosciutto slices, curling each slice to overlap itself slightly, creating a round nest-like shape. Bake the prosciutto for 10-15 minutes, turning midway. Remove when golden, shrunken in size, and dry or hard to the tough. Set aside to cool.
STEP
3 Slice baguette into rounds and toast for 5 minutes, or toast the whole baguette and tear into chunks for serving.
STEPAdd the arugula to a large platter. Thinly slice the onion and quarter the strawberries, then scatter over the arugula. Scatter the roasted and cooled beets. Drizzle with olive oil, balsamic vinegar, and season with salt and pepper. Slice or pull apart the burrata with your hands and drape over the salad. Season burrata olive oil, balsamic vinegar, salt and pepper. Top with prosciutto crisps. Serve with toasted baguette.

Enjoy!


What's inside

Burrata, Fresh, 4 oz - Default: 1 - Max: 1
Prosciutto, Sliced, 2 oz - Default: 1 - Max: 1
Beets, Red, Organic, 1 bunch - Default: 1 - Max: 1
Organic Red Onion (1 count) - Default: 1 - Max: 1
Strawberries, Organic, 1 lb - Default: 1 - Max: 1
Greens, Arugula, Organic 1/2 lb - Default: 1 - Max: 1
Bread, Baguette, Texas French Bread - Default: 1 - Max: 1

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Burrata with Strawberries & Crispy Prosciutto Bundle

$34.99

serves 4 ($8.74/serving)
While excellent on its own, Bufalina's fresh and creamy hand made burrata tastes even better when paired with sweet and savory ingredients. This winter season, we're showcasing burrata's versatility by delicately draping it over a salad of peppery arugula, earthy roasted beets, sweet Texas strawberries and spicy red onions. Top with addictively salty prosciutto crisps and serve with Easy Tiger's famed French baguette.
Serves 3-4. (Gluten Free & Nut Free)

Includes:
  • 1 count Fresh Bufalina Burrata, 4 oz
  • 1 bunch Fresh Beets
  • 2 oz Sliced Prosciutto
  • 1 lb avg Certified Organic Strawberries
  • 4 oz Organic Arugula
  • 1 count Organic Red Onion
  • 1 Texas French Bread Baguette
You will need:
  • Olive oil
  • Salt and Pepper
  • Garlic (optional)
  • Thyme (optional)
  • Balsamic, White Wine, Red, or Champagne Vinegar
Hands on Time: 15 minutes; Total Time: 30 minutes

NSTRUCTIONS

Note: Remove the burrata from the refrigerator and let it come up to room temperature for 1 hour before serving.

S
TEP 1  Preheat oven to 400°F and line two baking sheets with foil or parchment paper. Rinse and scrub the beets well, then trim off the stem and root end and peel. Slice into wedges or cubes, about 1/2-inch pieces, and add to one prepared baking sheet. Combine with oil, salt, pepper, garlic cloves and sprigs of thyme (optional). Roast for 15-20 minutes or until tender and easily pierced with a fork. Set aside to cool.
(Note: Wear gloves, if desired, to avoid staining your hands. Remove stains by scrubbing with a raw potato cut in half and dipped in kosher salt, then scrubbing under running water. Wash normally with soap.)
STEP 2  Meanwhile, on the second baking sheet, separate the prosciutto slices, curling each slice to overlap itself slightly, creating a round nest-like shape. Bake the prosciutto for 10-15 minutes, turning midway. Remove when golden, shrunken in size, and dry or hard to the tough. Set aside to cool.
STEP
3 Slice baguette into rounds and toast for 5 minutes, or toast the whole baguette and tear into chunks for serving.
STEPAdd the arugula to a large platter. Thinly slice the onion and quarter the strawberries, then scatter over the arugula. Scatter the roasted and cooled beets. Drizzle with olive oil, balsamic vinegar, and season with salt and pepper. Slice or pull apart the burrata with your hands and drape over the salad. Season burrata olive oil, balsamic vinegar, salt and pepper. Top with prosciutto crisps. Serve with toasted baguette.

Enjoy!

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