Ingredients
8 ripe but firm apricots
2 burratas (125 g each)
6 slices Parma ham (minimum 18 months aged)
1 sprig fresh rosemary
1 tsp acacia honey
2 Tbsp extra virgin olive oil
Fleur de sel (or sea salt)
Freshly ground black pepper
Instructions
- Preheat the oven to 200°C (400°F). Wash and dry the apricots, cut them in half, and remove the pits.
- Place apricot halves cut side up in a baking dish. Drizzle with olive oil, add honey, and sprinkle with rosemary leaves.
- Roast for 18 minutes until slightly caramelized, tender but still holding their shape.
- Remove burrata from the fridge 30 minutes before serving. Tear into large irregular pieces and arrange on a serving platter.
- Add slices of Parma ham, loosely folded for volume, alternating with the burrata pieces.
- Place warm roasted apricots on the platter, spooning over any cooking juices.
- Garnish with fresh rosemary, drizzle with olive oil, and season with fleur de sel and black pepper. Serve immediately.
Notes
- Swap Parma ham with speck, prosciutto, or coppa.
- Add arugula or mixed greens for freshness.
- Use lavender or wildflower honey for a different aroma.
- Top with toasted almonds or walnuts for crunch.
- Replace burrata with buffalo mozzarella for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting, Assembly
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 285
- Sugar: 9g
- Sodium: 570mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 45mg
