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A gorgeous burrata platter makes a quick and easy appetizer (or, hey, summer dinner) with tons of bang for your buck.

Quick Appetizer Idea Burrata Platter | Umami Girl

Well, hello from the road to Rexburg, Idaho (via Park City, Utah), where with any luck we’ll be rolling into town with a little time to spare before the eclipse. I really do mean “from the road” — I’m tap tap tapping on my phone from the passenger seat.

We’ve been hiking the heck outta southern Utah this past week and loving every minute. Check out Instagram for some sneak peeks before the official roundup hits the blog in a few weeks.

Quick Appetizer Idea Burrata Platter | Umami Girl

In the meantime, here’s a trick I’ve been making serious use of this summer whenever guests give me an excuse to do it (and sometimes just for the four of us). This gorgeous platter of creamy burrata cheese nestled on a bed of arugula, surrounded by prosciutto, sopressata and tomatoes, and drizzled with good olive oil and balsamic glaze takes five minutes to assemble and just totally rocks the house. (That’s some terminology we used around the time of the last eclipse.)

Okay, I’ll leave you to it before my spastic thumbs inadvertently undo all this work I’ve just done. It’s only a matter of time.

Have a great day. Talk  to you soon.

Carolyn xx

Quick Appetizer Idea: Burrata Platter

Preparation 00:05 Total Time 0:05
Serves 4     adjust servings

This is a real bang-for-your-buck appetizer that only takes five minutes to assemble. The gorgeous colors and savory flavors are ridiculously happy-making.


  • 2 big handfuls baby arugula
  • 1 4-ounce ball burrata cheese
  • 4 ounces thinly sliced prosciutto
  • 4 ounces sweet sopressata
  • Handful of small tomatoes, halved or cut into wedges
  • Extra-virgin olive oil
  • Balsamic glaze
  • Flaky salt (such as Maldon)


Arrange arugula on a dinner plate and place burrata in the center. Arrange prosciutto, salami and tomatoes in whatever way makes you happy. Drizzle it all with olive oil and balsamic glaze and sprinkle with salt. Cut into the burrata a bit so your guests won't feel shy. Serve with small plates and forks and some good bread if you like.


1 review

This crowd-pleasing shrimp quesadilla with spinach and black beans works equally well as a quick dinner or a party app.

Shrimp Quesadilla with Spinach and Black Beans | Umami Girl

Happy mid-August Monday, my friends. We’re on our way to Utah today for 10 days of low-key adventure. We’ll hike Zion, Bryce and Moab. We’ll hop up to Rexburg, Idaho to watch the eclipse. And then we’ll play in Park City. Maybe catch an organ recital at the Mormon Tabernacle because even amidst the most outdoorsy sentences I’ve ever written, I’m still a huge geek like that, and I’m not sorry.

In the meantime, how about a shrimp quesadilla? We’ve eaten QUITE a few of these recently, and I wish I had another one right now. They’re ridiculously quick and easy and happy-making, and just right for summer days and beyond.

Shrimp Quesadilla with Spinach and Black Beans | Umami Girl

I don’t quite know why, but shrimp and garlic and spinach smothered with cheese just does it for me. Sounds a little wonky, maybe, but it works. This is not the first time I’ve been jazzed enough about this combo to post a recipe about it, and it won’t be the last. (Hello, Shrimp Fundidos inspired by our favorite Sea Bright, NJ restaurant Woody’s, coming your way in the fall because I’m not the kind of person who would keep a thing like that from you.)

Okay, off to Utah. Keep an eye out for a wild barrage of photos on Instagram, if you’re into that sort of thing. Talk to you soon.

Carolyn xx

Shrimp Quesadilla with Spinach and Black Beans

Preparation 00:10 Cook Time 00:10 Total Time 0:20
Serves 4     adjust servings

This easy crowd-pleaser works equally well as a quick dinner or a party appetizer. Small shrimp are less expensive and almost preferable here. If you use larger ones, consider cutting them in half lengthwise either before or after cooking (it only takes a minute) so they'll be flatter and better spread throughout the quesadilla. 


  • 1 tablespoon vegetable oil
  • 6 cloves garlic, sliced
  • 1 pound wild shrimp, peeled and cleaned
  • Fine sea salt and freshly ground black pepper
  • 10 ounces baby spinach
  • 8 8-inch flour tortillas
  • 12 ounces Mexican blend shredded cheese
  • 1 15.5-ounce can black beans
  • 1/4 cup sour cream
  • Pickled onions, optional


Heat the oil in a 12-inch nonstick skillet over medium-high. Add garlic and cook, stirring, for 30 seconds, then add shrimp. Sprinkle with plenty of salt and pepper. Cook, flipping once, until just shy of opaque in the center -- a couple minutes total, depending on size. Add spinach and another sprinkle of salt and cook until wilted. Set aside.

Arrange four of the tortillas on a work surface. Using half the cheese, sprinkle each tortilla evenly, leaving a slight border around the edge to account for melting. Top each tortilla evenly with beans and the shrimp and spinach mixture. Sprinkle with remaining cheese, then top each with one of the four remaining tortillas.

Wipe the pan clean and place over medium heat. One at a time, cook quesadillas until tortillas are browned in spots and cheese is fully melted, flipping once. 

To serve, cut into wedges. Stir a tablespoon of water into the sour cream and drizzle over quesadillas. Sprinkle with pickled onions if using.


Recipe Notes


2 reviews

Chocolate Sauce Recipe for Ice Cream | Umami Girl

Ohhhh hiiiiii. I have a chocolate sauce recipe for you. It takes five minutes to make and has five ingredients if you count the pinch of salt. It’s the perfect consistency. The perfect amount sweet. The perfect amount chocolatey.

It keeps well in the fridge for a week or more. And it’s really hard to screw up.

Hi hi. Let’s do this.  (more…)

Oh, you guys. You GUYS. I was running on the treadmill. I was watching HBO’s Insecure (just do it), and suddenly there was this t shirt. MTWTFSS. It captured my mood for the run, the day, the week. Why hadn’t I thought of this myself, like, the day I was born?

No matter. Here it is now. I ordered two yesterday — a navy tank for me and a black t-shirt for Addie, who’s 12 and has more excuse than I do to want a shirt like this.

Thanks to the internet, you too can have one. I ordered here, because I like the shape of the tanks they sell, but you have lots more options right here.

Have fun. Talk to you soon.

Carolyn xx

P.S. Happy birthday to this guy.

7-minute eggs are the best boiled eggs for so many purposes and so many reasons. 🙂

7-Minute Eggs | Umami Girl

After indulging in basically an all-hollandaise, all the time situation a couple weeks ago and maybe a little too much summer-abandon eating, I’ve turned toward trying to trim down a bit. People always act like it’s hard for women to lose weight once they hit 40, but the truth is it’s actually simpler than before. Before there were points, macros, plans to log. After 40, you can dispense with all of that. All you have to do is keep up your usual activity levels and basically never eat, ever. 🙂 It’s funny-ish ’cause it’s true-ish. (more…)


Hi there, I'm Carolyn, and I'm delighted you're here. I'm a NYC-area food, travel, yoga, coffee, wine, running, music making and book obsessive with a great family and a love for sharing it all with you. Grab a drink and come on in. Learn more.

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