Burrata Crostini with Prosciutto di Parma
Chef Robert Andreozzi
Here’s an easy recipe for crostini that requires more assembly than actual cooking. In less than 30 minutes, you’ll have a welcome addition to a holiday spread.
12 baguette slices, cut ½-in. thick
3 tbsp. olive oil
Salt and pepper, to taste
1 garlic clove, halved crosswise
8 oz. burrata cheese, drained
6 slices prosciutto di Parma, halved
½ cup fresh basil leaves
- Preheat oven to 350 F. Place bread slices on large, rimmed baking sheet. Brush each lightly with olive oil; sprinkle one side with pinch of salt and pepper.
- Bake bread slices about 15 minutes until golden brown, turning once. Remove from oven; while hot, rub each slice with garlic clove.
- Halve burrata cheese and cut into ½-inch thick slices. Top each crostini with a slice of burrata, prosciutto slice and basil leaf. Sprinkle with salt and pepper and rizzle with a little of remaining olive oil
Photo courtesy of Prosciutto di Parma