Burrata, Lemon & Mint with Soppressata
Serves 6-8
Serves 6-8
“This is my favorite kind of recipe – it’s simple, packed with flavor and celebrates the natural flavor of each of its ingredients, but doesn’t actually require any cooking!” -Joseph Carr, Founder, Josh Cellars
Our Burrata, Lemon and Mint with Soppressata recipe was designed to share with a glass of our Prosecco Rosé. The bright lemon, creamy burrata and acidic mint combine with the soppressata for a delicious taste of summer that can be enjoyed all year round. Cheers to a recipe that doesn’t involve any cooking, just shopping!
Ingredients
3 tablespoons fresh lemon juice
1 tablespoon honey
5 tablespoons olive oil
Sea salt and pepper, to taste
8 ounces fresh burrata or buffalo mozzarella
¼ cup fresh mint leaves
Zest of 1 lemon
4 ounces soppressata, sliced
Directions
1
Combine the lemon juice, honey, and olive oil in a jar and shake well to combine. Season with salt and pepper.
2
Place the burrata or mozzarella on a serving dish and top with the mint and lemon zest. Serve with the sliced soppressata and bread or crackers if desired.
wine pairing
winepairing
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