Recipe Overview
This chilled appetizer balances creamy burrata with the vivid flavor of prickly pear, lemon, cucumber, tomato, olive, basil, and extra virgin olive oil. It is light, colorful, and ideal for warm-weather antipasti service.
Chef Notes
Strain the prickly pear purée carefully to remove seeds and create a smooth, elegant gazpacho base. Chill the vegetable mixture well before plating so the burrata stays fresh and creamy.
Connected Experience
This cold appetizer is excellent for summer menus, vegetarian tasting menus, wine receptions, and colorful appetizer station presentations.
Ingredients
Base recipe = 4 servings.
- 300 g prickly pears, peeled and sliced
- 227 g fresh burrata
- 15 g fresh lemon juice
- 30 g extra virgin olive oil
- 25 g granulated sugar
- 200 g cucumber, peeled, seeded and diced
- 40 g red onion, small dice
- 160 g Roma tomatoes, diced
- 30 g olives, chopped
- 2 g basil leaves, torn
- 2 g sea salt and freshly ground black pepper
Preparation
- Peel the prickly pears carefully, blend until smooth, and strain to a fine purée for the gazpacho base.
- Whisk in lemon juice, olive oil, and sugar; season with sea salt and black pepper.
- Fold in diced cucumber, red onion, and Roma tomatoes. Chill well.
- Ladle into chilled bowls, crown each with burrata, garnish with chopped olives and torn basil, and finish with extra virgin olive oil.
Service Suggestions
- Serve very cold in chilled bowls or small glass cups.
- Use as a bright vegetarian appetizer for summer menus.
- Finish with a small thread of extra virgin olive oil right before service.
Dietary / HACCP Notes
- Vegetarian and gluten free.
- Contains dairy from burrata.
- Hold burrata and gazpacho below 40°F / 4°C until service.
Nutrition (per serving, estimate)
| Calories | 220 kcal |
| Protein | 9 g |
| Carbohydrates | 22 g |
| Fat | 11 g |
| Fiber | 3 g |
| Cholesterol | 35 mg |
| Sodium | 420 mg |