-4 ounces Real California burrata
-Olive oil, as needed
-Maldon sea salt, as needed
-Freshly cracked black pepper, as needed
-Thinly sliced prosciutto, as needed
-Crushed Calabrian chiles, as needed
-Shaved fennel bulb, as needed
-Seasonal fruit such as pixie tangerine segments and apple slices
-Fresh basil leaves, for garnish
-2-3 slices Ciabatta
-Kosher salt
Lightly season burrata with olive oil, Maldon sea salt and freshly cracked black pepper. Place on serving plate next to prosciutto. Garnish with Calabrian chile relish, shaved fennel, fruit garnish and basil leaves.
To serve, brush Ciabatta with olive oil; sprinkle with salt and pepper. Grill until toasted evenly and serve immediately.
Recipe developed by Jason Paluska, Lucky Penny, Santa Barbara, CA
