Niagara ham and stracciatella

By Daniel Boulud
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  • 350 grams Stracciatella or Buratti
  • 8 fresh figs, quartered
  • 16 thin slices, split in half Niagara
  • 20 grams arugula
  • 20 grams balsamic reduction
  • 20 grams olive oil
  • 16 thin baguette slices, toasted
  • Salt and pepper to taste


  1. In a large serving platter place the Stracciatella or burrata down in an even layer. Then garnish with the quartered figs, Niagara ham slices and arugula.
  2. Drizzle the balsamic reduction and olive oil around the salad. Just before serving place the warm toasted baguette around the salad.
  3. Season with salt and pepper to taste, then enjoy. 

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