Burrata Caprese Crostini with Prosciutto puts a creamy twist on a classic 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.
JUST TAKE ME TO THE CAPRESE CROSTINI ALREADY!
If you’d rather skip my (pretty darn helpful) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy crostini recipe, just scroll right on down to the bottom of the page where you can find the printable recipe card!
Marrying in to a culture that is so different from what I was used to has been such a blessing.
Abe 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 really don’t know how I didn’t know about burrata.
After all, 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 stumbled across this Burrata and Garlic Tomato Appetizer, it was like a shot to my stomach. 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.
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Burrata Caprese Crostini with Prosciutto
- 6 ounces balsamic vinegar
- 1 loaf ciabatta bread sliced in 1/4'-1/2" slices
- 8 ounces burrata cheese
- 6 ounces prosciutto
- 1 ½ 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.
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