Description
Creamy burrata cheese perfectly balanced with lightly charred caramelized pears, peppery arugula and the sweet heat of hot honey in flaky phyllo shells. Delicious!
Ingredients
1 cup water
1 cup granulated sugar
1 slice lemon
1 Bosc pear, sliced 1/4″ thick
1/4 cup hot honey + additional for drizzle
2 tablespoons butter, unsalted
1 ball Burrata
3 tablespoons Greek Yogurt
30 leaves arugula
1/4 cup pomegranate arils
2 packages (15 count, each) Athens® Phyllo Shells
3 slices Serrano ham, cut into small pieces and elegantly rolled (or other smoked, shaved ham such as prosciutto) (optional)
3 sage leaves, fried and finely crumbled, for garnish
Directions
In a small saucepan, bring water and sugar to a boil. Add lemon slice and simmer 4-5 minutes or until sugar is dissolved. Remove from heat and add pear slices. Let steep for 5-6 minutes as pears soften and absorb some of the liquid. The pears should be soft but not mushy. Remove from liquid and lightly brush with hot honey.
Melt butter in a medium sauté pan. Lay pear slices in pan and cook over medium heat turning from time to time as they caramelize. Allow to cool. Cut into medium size pieces, approximately 3/4″.
In a medium bowl, whisk burrata and Greek yogurt until smooth. Place one arugula leaf in each phyllo shell. Spoon or pipe in burrata mixture. Top each with caramelized pears, arils and Serrano ham (if using). Garnish with crumbled sage and drizzle with hot honey.
Nutrition
Serving size: 1 shell (30g), Amount per serving: Calories 60, Total Fat – 2g, Saturated fat – 1g, Trans Fat – 0g, Cholesterol – 5mg, Sodium – 40 mg, Dietary Fiber – 0g, Total Carbohydrate –10g, Total Sugars – 8g, Protein –2g, Vitamin D – 0%, Calcium 2%, Iron 0%, Potassium 0%
