My August event is a lovely Garden Party. I wanted the burrata bar but got out voted for a raw bar. Bahh. That isn’t my thing but I couldn’t get the burrata bar out of my head! I was all too happy to bring home a little buratta-ball-baby to become the star of dinner.
I could have gone on and on with toppings but decided it needed to be somewhat reasonable. This would be so fun for easy prep for happy hour party.
Prosciutto wrapped melon
African blue basil
Mr. J lightly grilled the bread and it was go-time.
Besides the buratta being amazing on its own, I absolutely loved buratta with tomato, basil, and balsamic.
The melon with the prosciutto didn’t really need to go on crostini but the salty and sweet and crunch is so lovely with a schmear of herbed butter.
I mixed butter, garlic, fresh oregano, and fresh thyme. This is also perfect for garlic bread or to jazz up the outside of a grilled cheese.