Instructions

• Prepare your vegetables - slice the garlic, chop shallots; set aside.
• In 12" Stainless Steel Nonstick Skillet over medium-high heat, heat oil, then add shallots and sauté for three minutes, until translucent and slightly caramelized. Add in garlic and prosciutto, and sauté for one minute.
• Turn the heat down to medium, then add in tomatoes. Cook for 10 minutes, until tomatoes begin to burst, adding a splash of wine or water if necessary. Use immersion blender to blend tomatoes until smooth, or to desired texture.
• Add cannellini beans, and simmer for 5 minutes until heated through. Remove from heat and add burrata cheese,
• Top with basil and pine nuts as desired. Serve immediately with some crusty bread.
• I used a combination of orange poppers and cherry tomatoes I found at the grocery store for this recipe, and I’ve also used only cherry tomatoes; either way works fine.