burrata – Imapampchef

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Whip up a delicious Strawberry Burrata Salad in minutes! Sweet strawberries, creamy burrata, peppery arugula, drizzled with balsamic honey dressing – delicious! This is a Food and Wine recipe, and it did not disappoint, also gets bonus points for begin easy to throw together for lunch or even a light dinner. I used my Quick Slice for the strawberries, and served it up with the Whisk Tongs in my Wood Salad Bowl:

Quick Slice

Cut Ingredients Without Squishing

The Quick Slice cuts your favorite fruits and vegetables into even slices with one simple motion. The unique, V-shaped blades won’t squish soft foods while cutting, and it’s big enough to slice halves of avocado, a ball of fresh mozzarella, or a bunch of strawberries or mushrooms all at one time. It’s the perfect tool for people who love salads or sheet-pan meals. The BPA-free plastic handles surround the stainless steel blades, so you can quickly and comfortably slice ingredients.

Whisk Tongs

Whisk, Toss, Grab, and Flip!

These multipurpose flat whisk tongs, the ultimate kitchen tool, make cooking easy and reduce tool clutter in your kitchen. With just one tool, you can whisk cake mix, grab hard-boiled eggs, flip burgers or bacon, toss salad, and serve food. The adjustable handle helps you easily switch between locking it in a whisk or tong position—saving you tons of space when you’re storing it away. Plus, the tongs are dishwasher-safe for easy cleanup.

Wood Salad Bowl

Salad Bowl and Servers

Even the simplest salads look impressive when served with this set. Our Wood Salad Bowl and Servers Set is made out of acacia wood with a rich color and beautiful grain that is not only durable, but moisture resistant. Each piece is one of a kind because of the natural variations in the wood.

The salad bowl holds a standard bag of lettuce with room for extra salad fixings. The serving spoon and fork are about 12-inches long and fit naturally into any party or dinner setting.

Click the links to get your Quick Slice, Whisk Tongs and Wood Salad Bowl today. You’ll be glad you did.

Let’s jump right in!

Ingredients

1/3 cup extra-virgin olive oil
1/3 cup balsamic vinegar
1 tablespoon honey
1-pound strawberries
¼ cup pine nuts
5 ounces baby arugula
¼ cup small basil leaves
8-ounce ball burrata, room temperature
Kosher salt to taste
Freshly cracked black pepper to taste
Crostini for serving

Instructions

Remove tops from strawberries, then slice in half.

Whisk together olive oil, balsamic vinegar, and honey in a medium bowl until emulsified. Add strawberries to bowl, toss to coat with dressing, and let marinate 15 minutes.

Toast Pine Nuts

Toast the pine nuts in a dry small skillet over medium-low heat. Stir frequently, until golden brown and fragrant, about 3-5 minutes. Remove from heat and allow to cool.

Toss arugula and basil together and place in salad bowl. Place burrata in center, and gently break open at top, to expose cream and mozzarella inside. Spoon macerated strawberries, along with dressing, over the arugula-basil. Scatter pine nuts on top, season with salt and pepper, and serve with crostini.

That’s a wrap! I’d love to hear your thoughts, so please leave a comment below. Your feedback means a lot to me! Together, we’re making kitchen life easier, one Pampered Chef tool at a time.

Happy cooking!
— imapampchef

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***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

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May 17, 2024May 24, 2024

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Honey-Grilled Peaches, Prosciutto & Burrata Salad (Video)

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Fresh, juicy peaches grilled with honey, salty prosciutto and creamy burrata atop a bed of peppery arugula will make this salad a summer favorite for years to come! I had a similar recipe at a local restaurant and couldn’t get enough of the delicious flavors! This is fabulous served with a raspberry vinaigrette. I used our new 12″ (30cm) Cast Iron Grill Pan Skillet to grill the peaches:

A Grill Pan for the Grill & Stove

This grill pan is exactly what you need to grill your food—whether you’re cooking indoors or out. The raised ridges on the bottom of the pan give your food rich, seared grill marks, and keeps food out of oil and drippings. The pan is big enough to hold 4 chicken breasts or burgers, or grill veggies for the whole family. The two-handle design lets you easily take your pan from the heat to the table, and because it’s made of durable cast iron, food will stay warm throughout your meal. And when you’re ready to clean up, use the ridged pan scraper to remove food.

About Cast Iron

Cast iron is a cornerstone of cooking and has a well-deserved place in modern kitchens. It’s meant to be used often, loved forever, and passed down through generations. Pampered Chef’s cast iron comes pre-seasoned, letting you use it right away—and its natural nonstick finish gets better the more you use it. These pans have excellent heat retention, so your food will get a rich sear and stay hot and delicious for a long time. They’re heat-safe to 650°F (343°F), so they hold up to searing, sautéing, baking, frying, broiling, grilling, and campfire cooking. Plus, you can use metal utensils and not worry about scratching the finish. Made in USA

Guarantee

Lifetime guarantee

Click the links to get your 12″ (30cm) Cast Iron Grill Pan Skillet today. You’ll be glad you did. Let’s jump right in! Ingredients

4 peaches
¼ cup honey
1/8 teaspoon salt
3-ounces prosciutto di Parma torn in large pieces
8-ounces burrata
8-10 ounces arugula
1-ounce honey-roasted almonds optional
Dressing of choice – I used this raspberry vinaigrette

Instructions

Wash peaches, slice in half and remove pit. Combine honey and salt, mix well.

Dip peach halves in honey mixture.

Cook peaches, skin side up, in 12″ (30cm) Cast Iron Grill Pan Skillet over medium heat for three minutes; turn and cook skin side down for one minute. Remove from heat.

To Make Salad:

Place arugula on platter, add prosciutto; tear burrata into pieces and add to salad. Add peaches and toasted almonds. Serve with your favorite dressing.

That’s a wrap! I’d love to hear your thoughts, so please leave a comment below. Your feedback means a lot to me! Together, we’re making kitchen life easier, one Pampered Chef tool at a time.

Happy cooking!
— imapampchef

Shop here

Here’s the scoop on all our March 2026 Host and Guest specials!!

MARCH – New Spring Finds – Shop our newest and coolest kitchen tools!

Make Brunch a Little Extra (For Less) – Get 15% off brunch essentials!

Shop New Products

Shop here

For HOSTS – Get 60% off any product or set—including new products! See details.

BONUS: Get a FREE Half-Pie Pan & Server Set worth $42 when you host a party March 1-15*

Click to find out about Host rewards

🎁GUESTS GIFT WITH PURCHASE 🎁

Spend $90 – Get a $15 account credit on your next order!*
PLUS – FREE STANDARD SHIPPING with any $150 purchase. Offer ends March 31. See details.

🎉 Don’t wait—these deals won’t last! 🎉

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Honey-Grilled Peaches, Prosciutto & Burrata Salad

Fresh, juicy peaches grilled with honey, salty prosciutto and creamy burrata atop a bed of peppery arugula will make this salad a summer favorite for years to come!

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Prep Time 10

Cook Time 5

Course Salad

Cuisine American

Servings servings

Calories 344 kcal

Equipment

12 inch Cast Iron Grill Pan Skillet

Stainless Steel Mini Whisk

Small Chef Tongs

Entertaining Platter Set

Ingredients

Get Recipe Ingredients

Instructions

Wash peaches, slice in half and remove pit.
4 peaches
Combine honey and salt, mix well.
1/4 cup honey, 1/8 tsp salt
Dip peach halves in honey mixture.
4 peaches, 1/4 cup honey, 1/8 tsp salt
Cook peaches, skin side up, in 12"(30cm) Cast Iron Grill Pan Skillet over medium heat for three minutes; turn and cook skin side down for one minute. Remove from heat.
4 peaches
Place arugula on platter, add prosciutto; tear burrata into pieces and add to salad.Add peaches and toasted almonds. Serve with your favorite dressing
3 oz Prosciutto di Parma, 8 oz burrata, 8-10 oz arugula, 1 oz honey roasted almonds, 4 peaches

Notes

You can leave out the almonds if you have nut allergies. You could substitute regular prosciutto for the prosciutto di Parma as well.

Nutrition Estimate

Calories: 344kcalCarbohydrates: 23gProtein: 16gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 54mgSodium: 251mgPotassium: 477mgFiber: 3gSugar: 19gVitamin A: 2245IUVitamin C: 17mgCalcium: 406mgIron: 2mg

Nutritional Information Disclaimer:

The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.

Keyword arugula, burrata, pampered chef, peach, salad

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August 4, 2023July 29, 2023

Imapampchef1 Comment

Burst Tomato and Burrata Pasta – How Sweet Eats (Video)

Juicy tomatoes, creamy burrata, with bits of garlic, red pepper and fresh basil over pasta – all of my favorite ingredients in one simple dish? Yes, please!! Level-up your weeknight dinner, and give this a try!!

It is truly delightful to come across a blogger who is self-taught (like me), and who cheerfully admits to mess ups in the kitchen! Jessica Merchant, over at How Sweet Eats, is that person, and I love her for it. You can learn more about Jessica here, although you all may realize she has written a few books; however, our recipe today was the first I’d heard of her, and I am SO glad to have discovered not only this delicious recipe, but such a lovely blogger. You really do need to read her about section, it will make you smile, and I’ll admit she had me laughing!

Back to this recipe, burst tomato and burrata pasta. Oh. My. Goodness. Juicy tomatoes, creamy burrata, with bits of garlic, red pepper and fresh basil over pasta – all of my favorite ingredients in one simple dish? Yes, please!! I’ll confess, I’ve made this at LEAST…well, maybe I won’t confess, but let’s just say that the folks at my grocery store may very well begin to hide the burrata ad tomatoes from me!!

A couple of changes I made after trying it several times, was first to add an additional 1/4 cup of Parmesan-Reggiano cheese before adding in the pasta. The other change comes from a request from my friend Debbie. Her family likes a more blended type of sauce, but I did not want to pulverize all of the tomatoes. So, I pulled out my Flex + Immersion blender, and blended some, not all, of the tomatoes at this point. This helped to create a silky sauce that, dare I say, was even more lovely than before. This is, of course, purely optional and, depending on your preference, you can either add this step in, or skip it altogether.

I used my Rockcrok for this recipe, and you can learn more about it here:

The Rockcrok^® Dutch Oven is the perfect size for cooking for a crowd, and because it’s made from durable clay material, you can use it for any cooking method. It’s safe for the stove-top, broiler, oven, microwave, and grill. Plus, unlike other types of ceramic cookware, you can use Rockcroks right away without needing to preseason.

Product Details

9″ diameter, 4 quarts.
Made from clay that’s heat-resistant to 752° F.
Sear, braise, simmer, slow cook, fry, boil, bake, broil, microwave, and grill in one pan.
No pre-seasoning required.
Great heat retention, so food stays hot long after it’s done cooking.
Fridge- and freezer-safe.
Goes right from the fridge to the heat.
Glass lid is oven-safe to 400°F and lets you watch food while it cooks.
It’s lightweight—a great alternative to cast-iron cookware.

I LOVE that it goes from the microwave to the stove, to the fridge, to the oven, to the grill AND to the dishwasher. It’s so versatile!

Click here to get yours today!!

Enough said, let’s jump right in!!

Ingredients

¼ cup olive oil
6 garlic cloves, chopped
½ teaspoon dried basil
¼ teaspoon red pepper
3 cups cherry or grape tomatoes
Kosher salt and freshly ground black pepper
½ pound pasta
¼ cup fresh basil, chopped, plus more for garnish
8 ounces burrata cheese
Parmesan-Reggiano Cheese, for garnish

Instructions

Peel and chop garlic cloves. Heat oil over medium-low heat in Rockcrok or large pan, add garlic, dried basil and red pepper; cook 1-2 minutes, until fragrant.

Add tomatoes, salt and pepper to taste, stirring to coat tomatoes well. Simmer 20-25 minutes, until tomatoes begin to burst, adjusting heat and adding liquid if necessary.

Meanwhile, cook pasta according to directions, and roll basil together and use shears to slice. Grate cheese.

Add cooked pasta to Rockcrok with tomatoes, tossing to coat pasta well, add a little pasta water only if necessary to coat. At this point, I added a bit of extra grated Parmesan cheese, and used my immersion blender to blend SOME, not all, of the tomato sauce. This is purely optional, but I wanted to give it a try, and the sauce was lovely this way.

Remove from heat, add sliced basil and burrata cheese. Garnish with Parmesan-Reggiano cheese, more fresh basil and red pepper flakes, if desired. Serve immediately.

That’s it! This will be a dinner you’ll want to have on rotation, it’s especially great for busy school nights. Please be sure to go and visit How Sweet Eats and, if you find out her name, please let me know. Let’s make great food together!

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September 23, 2022September 19, 2022

Imapampchef1 Comment

Grilled Peaches and Burrata Crostini – Two Peas and Their Pod (Video)

Juicy peaches grilled to perfection, served with creamy burrata, lightly drizzled with honey, and slices of grilled Italian bread. Now there’s an appetizer worthy of any summer gathering! The first time I had grilled peaches and burrata was last summer at a restaurant, the only difference was the drizzled it with balsamic pearls, which was quite delicious.

This recipe from Maria and Josh over at Two Peas and Their Pod is one that I plan on keeping forever. You can learn more about Maria and Josh here. Such a beautiful family! I am looking forward to checking out more of their recipes very soon.

For this recipe, I used my Deluxe Electric Grill and Griddle. I use this to make pancakes and bacon at the same time, burgers, perfect grilled cheese, and I have also cooked thick chicken breast and steaks in minutes, because you are cooking both sides at the same time. Plus, it comes with a temperature probe to ensure your meat is properly cooked. Here’s some more info:

Rest assured, any time of the day or night, a delicious meal or quick snack is within easy reach. Whether you’re making breakfast, lunch, dinner, snacks, or apps, this multitasker is ready when you are. And when your day does a 180, so will this grill, turning out family favorites and inspiring something fresh and new.

You’ll get four nonstick plates: two ridged grill plates and two smooth griddle plates that can be used in any combination and can be set to different temperatures for endless possibilities. For no-guess cooking, just set the included temperature probe to how you want your food cooked, and it’ll let you know when it’s ready. And it comes with a cooking guide with handy charts and delicious recipes.

There are three cooking positions for maximum versatility. You can cook with the lid closed to use as a contact press to grill meat and to turn out restaurant-style sandwiches, or you can open the grill flat on the counter to cook on both plates at the same time. There is also a Top Melt position so the top hovers over without touching the food to melt cheese. Plus, you can adjust the height of the top so it won’t smash thicker foods.

Product Details

Includes 4 nonstick cooking plates: 2 grill (ridged), 2 griddle (smooth); temperature probe, drip tray, cleaning tool, removable drip shield, and a cooking guide.
8 settings: Custom, Sear, Panini, Grill, Griddle, Keep Warm, Probe, and Top/Btm (dual temperature setting)
PFOA-free.
Close to store
Cord storage
17″ x 14″ (43 cm x 35 cm)

If you like what you see, click here to get yours today!

Grilling the peaches brings out even more of their sweetness, while giving them a bit of a smoky taste. Combine this with the creamy burrata and the drizzle of honey, and you have a really great flavor combination. I accidentally used olive oil to brush the peaches with prior to grilling, instead of the canola or grapeseed oil called for, but I only tasted beautifully grilled peaches, with no hint of olives, so I would say go for it if olive oil is all you have in the house. I have a dear friend who is severely allergic to pistachios, so I wanted to see if the recipe could get along without the pistachios called for in the original recipe, and I can say with absolute certainty (since it disappeared within the hour) that yes, it can!! I could see how the pistachios add to this simple appetizer, and perhaps I will try it in the future. Either way, this recipe is one you should definitely try. Enough said, Let’s Jump right in!

Ingredients

5 ripe peaches, sliced

1 baguette loaf

1 teaspoon olive oil,plus more for brushing onto baguette slices

2 tablespoons honey

12-ounces burrata

Fresh basil or mint (for garnish)

Instructions

Slice the peaches into quarters, or slice in half, whichever way you prefer. Slice baguette loaf into 3/4-inch slices. Brush both sides of bread with oil. Toss peaches with 1 teaspoon of olive oil, stirring to coat.

Set the Deluxe Electric Grill and Griddle to ‘GRILL’ for 10 minutes.

When preheated, cook baguette slices in the Closed position until the bread is toasted and grill marks appear, 1–2 minutes; remove.

Add peaches, cook in the Closed position until grill marks appear, 3-4 minutes; remove.

To serve place burrata on charcuterie board or other serving platter, followed by grilled bread and peaches. Drizzle burrata and peaches with honey. To make crostini, take one baguette slice, top with some creamy burrata and a peach. Drizzle a little more honey over the top, if desired.

That’s it! This recipe was not only delicious, it took me less than TEN minutes from start to finish to put together!! That’s a keeper in my book. I hope that you’ll give this recipe a try, and that you’ll let me know when you do. Please also head over to Two Peas and Their Pod, and tell Maria and Josh I said hello. Let’s make great food together!

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Grilled Peaches and Burrata Crostini

Juicy peaches grilled to perfection, served with creamy burrata, lightly drizzled with honey, and slices of grilled Italian bread. Now there's an appetizer worthy of any summer gathering!

4 from 1 vote

Print Recipe Pin Recipe

Prep Time 5

Cook Time 5

Total Time 10

Course Appetizer

Cuisine Italian

Servings servings

Calories 116 kcal