Recipe Overview
This chilled appetizer balances creamy burrata with the vivid flavor of prickly pear, lemon, cucumber, Roma tomato, olives, basil, and extra virgin olive oil. It is light, colorful, and designed for warm-weather antipasti service.
Chef Notes
Strain the prickly pear purée carefully to remove seeds and create a smooth, elegant gazpacho base. Chill the vegetable mixture well before plating so the burrata remains fresh and creamy. Handle the fruit skin cautiously because fine glochids can remain.
Connected Experience
The ingredient rows connect directly to current Tuscany Cuisine ingredient records wherever an exact identity and icon are available. The serving calculator updates recipe quantities, inventory quantities, and the labor-per-serving production record together.
Ingredients
Base recipe = 4 servings. Minimum production = 4 servings.
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Prickly Pear — 300 g — peeled and sliced
TC-FRUIT-PRICKLYPEAR-001
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Burrata — 227 g — fresh; drain briefly before plating
TC-DAIRY-BURRATA-001
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Fresh Lemon Juice — 15 g — freshly squeezed
lemon_juice
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Extra Virgin Olive Oil — 30 g — plus a small finishing thread if desired
OIL-0001
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Granulated Sugar — 25 g
SWEETENER-SUGAR-GRANULATED
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Cucumber — 200 g — peeled, seeded and diced
cucumber
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Red Onion — 40 g — small dice
TC-VEG-ONION-RED
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Roma Tomato — 160 g — diced
roma_tomato
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Olives — 30 g — chopped; confirm the exact olive variety before inventory deduction
Olive family — select variety for deduction
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Fresh Basil — 2 g — leaves torn
HERB-BASIL-FRESH-001
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Sea Salt & Freshly Ground Black Pepper — 2 g — combined amount; season to taste
Salt + pepper combined quantity
Preparation
Minimum production timing: 15 active prep min · 0 passive min · 0 cook min · 4 plating min · 5 cleanup min.
- Peel the prickly pears carefully, blend until smooth, and strain to a fine purée for the gazpacho base.
- Whisk in lemon juice, extra virgin olive oil, and sugar; season with sea salt and freshly ground black pepper.
- Fold in diced cucumber, red onion, and Roma tomatoes. Chill well.
- Ladle into chilled bowls, crown each with burrata, garnish with chopped olives and torn basil, and finish with extra virgin olive oil.
Service Suggestions
- Serve very cold in chilled bowls or small glass cups.
- Use as a bright vegetarian appetizer for summer menus, receptions, and tasting menus.
- Finish with a small thread of extra virgin olive oil immediately before service.
Dietary / HACCP Notes
- Vegetarian and gluten free; contains milk from burrata.
- Hold burrata and the finished gazpacho at 40°F / 4°C or below until service.
- Handle prickly pears carefully during peeling because residual glochids/spines can remain on the skin.
- The recipe currently names generic olives; select the actual olive variety in production before final inventory deduction.
Nutrition (per serving, estimate)
| Calories | 220 kcal |
| Protein | 9 g |
| Carbohydrates | 22 g |
| Fat | 11 g |
| Fiber | 3 g |
| Cholesterol | 35 mg |
| Sodium | 420 mg |