Burrata Caprese Crostini with Prosciutto puts a creamy twist on a classic crostini - toasted ciabatta topped with burrata, prosciutto, mini heirloom tomatoes, basil & balsamic.
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.