Burrata Crostini with Prosciutto di Parma

Menu PartAppetizer/Small Plate
Cuisine TypeItalian

Chef Robert Andreozzi

Pizzeria Alberico

Boulder, Colo.

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


  1. 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.
  2. Bake bread slices about 15 minutes until golden brown, turning once. Remove from oven; while hot, rub each slice with garlic clove.
  3. 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

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