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A creamy twist on a classic caprese crostini – toasted ciabatta topped with burrata, prosciutto, mini heirloom tomatoes, basil & balsamic.
I like to consider myself pretty adventurous with the foods I eat, but that hasn’t always been the case.
Ten years ago, if someone asked me to try avocado, I’d wrinkle my nose in distaste. Sushi? Only if it was tempura and had no roe on it. Beef tripe?!? Get the hell out of here, I wasn’t eating cow stomach.
(For the record, I did try it, but tripe is still gross.)
All this food negativity coming from a girl who used to drink straight buttermilk with her Papa, and still eats liverwurst and sauerkraut to this day.
Marrying in to a culture that is so different from what I was used to has been such a blessing; Mr. Crumby has been more than happy to introduce me to plenty of tasty food I would have otherwise never touched. In turn, my eyes and taste buds are much more welcoming to trying new things.
I credit my new-found adoration of burrata cheese to the wonderful Mrs. Isabel Laessig, and I dedicate this Burrata Caprese Crostini with Prosciutto to her, in honor of her birthday today!
A bunch of your #SundaySupper kids got together, tossed a birthday cloth on the table, donned some party hats, and are throwing you this virtual birthday party, since #FWCon was too early for us to celebrate it there! I’m so honored to be a part of this great round-up of Isabel-inspired cocktails, appetizers, mains, and desserts.
I really don’t know how I didn’t know about burrata before Isabel.
I mean, cheese is an integral part of my life. I don’t feel complete unless I’ve had some sort of cheese at least a few times a week.
And mozzarella? Pfft. Shredded. String. Ball. Pearl. Melted. Pizza. Stick. Whatever, it’s in my top ten foods made of milk, for sure.
How I didn’t know that someone stuffed more cheese and dairy goodness into an already perfect ball of cheese…is simply beyond my understanding.
When I first really got in to stalking the Sunday Supper posts was right before Mr. Crumby and I returned from Europe in February. I’d click the links every Sunday, and get to know each movement member a bit better.
I’d also get a feel for their tastes.
When I stumbled across Isabel’s Burrata and Garlic Tomato Appetizer, it was like a shot to my stomach. This woman knew just how to get me – cheese, tomato sauce, olive oil, garlic, and bread. One of the most primal and fun ways to eat – rip, dip, chew.
Sometimes I think I’m actually Italian, and just got adopted into my German-Polski family.
OK, that’s definitely not the case, but I know one thing that’s true – I’m so thankful to have been adopted by Isabel into the Sunday Supper family! She began this wonderful movement with a spark in her heart, and has grown it into the fantastic group of men and women you see today.
With every week and every supper that goes by, I feel more and more comfortable calling her “Mama Isabel.”
I sure hope she doesn’t mind.
Happy birthday, lady!
- 6 ounces balsamic vinegar
- 1 loaf ciabatta bread, sliced in 1/4′-1/2″ slices
- 8 ounces burrata cheese
- 6 ounces prosciutto
- 1 1/2 cups mini heirloom tomatoes, halved or sliced
- 3 Tablespoons basil, chiffonade
- In a small saucepan set over medium heat, bring balsamic vinegar to a slow boil, then reduce heat and simmer for 8-10 minutes until reduced by half. Remove from heat and allow to cool.
- Preheat oven to 350 degrees F. Place Ciabatta slices on 1 or 2 baking sheets, and toast for about 5-8 minutes until crispy.
- Carefully slice Burrata, trying to keep the creamy middle inside, and spread on to hot crostinis.
- Layer prosciutto on top of cheese, then place 3-4 tomato slices. Sprinkle each with basil ribbons, then drizzle with reduced balsamic.
- Birthday Cake Cocktails by Daily Dish Recipes
- Blueberry Lavender Mojitos by Amee’s Savory Dish
- Caipirinha Colada by A Kitchen Hoor’s Adventure
- Fig-Bourbon Fizz by Culinary Adventures with Camilla
- Mocha Martini by Desserts Required
- Mocha Mudslide by Cosmopolitan Cornbread
- Plum and Thyme Champagne Cocktail by Hezzi-D’s Books and Cooks
- Summer Fizzies by Momma’s Meals
- 2-Ingredient Deviled Eggs by Shockingly Delicious
- Apple and Chorizo Crostini with Shallots and Basil by Crazy Foodie Stunts
- Buffalo Chicken Wontons by Bobbi’s Kozy Kitchen
- Burrata Caprese Crostini with Prosciutto by The Crumby Cupcake
- Chorizo and Kimchi Potato Pancakes from kimchi MOM
- Cotija and Roasted Corn Guacamole by Simply Healthy Family
- Gluten Free Basil Tomato Flatbread by Gluten Free Crumbley
- Salt Cod Fritters by Recipes Food and Cooking
Birthday Main Courses:
- Chai Sweet Chili Chicken Flatbread by Lifestyle Food Artistry
- Chorizo Eggs Salad by Cindy’s Recipes and Writings
- Espetada (Portuguese Beef Skewers) by Curious Cuisiniere
- Grilled Salmon Rice Salad by Magnolia Days
- Sofrito Marinated Beef Skewers by Nik Snacks
- Steak with Red Wine Reduction and Blue Cheese by The Weekend Gourmet
- Angel Food Cake by Feeding Big
- Birthday Blondies by Peanut Butter and Peppers
- Chocolate Chip Cookie Cake with Buttercream Icing by Whole Food | Real Families
- Chocolate Doughnuts with White and Chocolate Glaze by Grumpy’s Honeybunch
- French Vanilla Eclair Cake by Love and Confections
- Homemade No-Churn Nutella Chocolate Chip Ice Cream Cheesecake by Cupcakes & Kale Chips
- Italian Cream Cake by That Skinny Chick Can Bake
- Japanese Cherry Blossom Brownies and 10 Tips on How-To Get Drunk With Happiness by NinjaBaker
- Mint Chocolate Cream Pie by gotta get baked
- Pink Lemonade Cookies by Kudos Kitchen by Renee
- Queijadas de Sintra by Food Lust People Love
- Red Currant Cheesecake Ice Cream by A Day in the Life on the Farm
- Summer Peach Cake by The Wimpy Vegetarian