Marinated Artichoke, Prosciutto, Radicchio, Fresh Herb and Burrata Panini

Name: Marinated Artichoke, Prosciutto, Radicchio, Fresh Herb and Burrata Panini
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 servings
Ingredients: 1/4 cup extra-virgin olive oil; 2 tablespoons balsamic vinegar; Pinch of red pepper flakes; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; 1/2 head radicchio; 1 loaf ciabatta, sliced; 4 ounces thinly sliced prosciutto; Two 6-ounce jars marinated artichoke hearts, drained and chopped; 1 pound burrata, sliced or torn; 1/4 cup chopped fresh parsley; 8 ounces baby arugula

Recipe courtesy of Debi Mazar and Gabriele Corcos

Show: Extra Virgin

Episode: The Pizza Oven

Marinated Artichoke, Prosciutto, Radicchio, Fresh Herb and Burrata Panini

0 Reviews

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

560

Total Fat

35

Saturated Fat

12

Carbohydrates

36

Dietary Fiber

4

Sugar

4

Protein

29

Cholesterol

73

Sodium

1504

Total: 20 min
Active: 20 min

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

560

Total Fat

35

Saturated Fat

12

Carbohydrates

36

Dietary Fiber

4

Sugar

4

Protein

29

Cholesterol

73

Sodium

1504

Total: 20 min
Active: 20 min

Ingredients

1/4 cup extra-virgin olive oil

2 tablespoons balsamic vinegar

Pinch of red pepper flakes

Kosher salt and freshly ground black pepper

1/2 head radicchio

1 loaf ciabatta, sliced

4 ounces thinly sliced prosciutto

Two 6-ounce jars marinated artichoke hearts, drained and chopped

1 pound burrata, sliced or torn

1/4 cup chopped fresh parsley

8 ounces baby arugula

Directions

In a large bowl, whisk together the olive oil and balsamic vinegar. Season with a punch of red pepper flakes, salt and pepper.
Slice the radicchio into thin ribbons. Add to the vinaigrette and roughly toss together with tongs. Let this sit and marinate while you finish up the other ingredients.
Lay half the bread out on a work surface. Top each piece with a thin layer of prosciutto, scatter the chopped artichokes on top, and then add the burrata. Add the parsley to the radicchio mixture, toss to combine, and place on top of the burrata. Finish with the arugula and top with the remaining slices of bread.