Enjoy a simple and delicious Burrata Crostini appetizer that comes together in 30 minutes; a burrata recipe with prosciutto and baguette!
Friends, this Burrata Crostini tastes fresh, and pairs well with wine for a great snack dinner. A snack dinner is bites that are more than just one type of appetizer (ie, a burrata spread), that are filling and good enough for dinner. It’s a fun way to entertain, especially if you are a reluctant entertainer.
For this recipe, the burrata crostini bites look and taste incredibly luxurious, and are festive served on The Big Board. We used the 20-inch and added fresh rosemary! Perfect for Christmas or New Year’s Eve, New Year’s Day, or any holiday, really.
Why we love this recipe
With simple ingredients – this burrata and prosciutto appetizer combines creamy burrata cheese and Prosciutto di Parma, for bites that everyone loves!
Burrata tastes amazing with every kind of veggie, really. Tear the outside of the burrata into pieces and add it to crostini. You can also add it to pastas or salads.
We also love burrata, because you can drizzle the creamy burrata crostinis with olive oil, and sprinkle with flake salt. So good.
Easy ingredients for burrata recipe with prosciutto
- Baguette slices: 1/2-inch thick
- Olive oil
- Salt and pepper, to taste
- Garlic cloves
- Burrata cheese: good quality, drained
- Slices of prosciutto: tear apart into pieces
- Tiny cherry tomatoes
- Fresh rosemary: finely chopped for topping. Use a lot of sprigs for inside of wreath if you are making this recipe for the holidays.
How do you make Burrata Crostini:
- Place bread slices on a large rimmed baking sheet.
- Brush both sides of each slice lightly with oil.
- Sprinkle one side with a pinch of salt and pepper.
- Bake until golden brown, turning once. Remove from oven.
- While still hot, rub each slice with the garlic clove, if desired.
- Halve the burrata cheese; cut into 1/2-inch thick slices. Top each crostini with a piece of burrata.
- Turn oven temp to BROIL and place back in the oven and broil, until the cheese starts to melt.
- Remove from the oven; place prosciutto pieces on each crostini.
- Top with a small round half of cherry tomato, followed by a sprinkle of fresh rosemary.
Fresh herbs for winter or summer
For this recipe, sprinkle salt and pepper on top, to taste. Drizzle with a little of the remaining olive oil.
Place on The Big Board and add fresh rosemary sprigs for a winter appetizer.
Add fresh basil for a summer appetizer.
How is burrata traditionally served?
Burrata is mostly served with a sprinkle of salt and a drizzle of olive oil. You can scoop it up with chunks of good bread or crackers, or you can spread the soft cheese onto crackers, toasts, or crostini.
The mild, creamy flavor of burrata also pairs well with summer fruit, like fresh berries, melon, and stone fruits. But it’s delish in winter, too, like this Winter Burrata Charcuterie Board (with cherries). So pretty!
If you want to make burrata toasts (and skip the crostini):
Break burrata cheese balls open and divide evenly between each piece of toasted bread, spreading with the back of a spoon. Drizzle with oil and add flake salt!
Bake until golden and crispy.
Tips and substitutions:
- Use toast instead of baguette (for crostini).
- If making in summer months, use juicy heirloom tomatoes.
- For any other time of the year, cherry and grape tomatoes are an awesome alternative.
- Change out the rosemary for basil in the summer months, and make Burrata Caprese Crostini.
- Use a good quality olive oil and salt – the recipe will always taste better.
- Optional to drizzle with balsamic glaze, too.
All that’s left to do is pour yourself a lovely beverage and set a platter of these little bites out, and invite some guests into your home!
A burrata recipe with prosciutto that will make your mouth sing!
More burrata recipes to try:
Get the Recipe:
- 24 baguette slices, 1/2-inch thick
- 6 tablespoons olive oil
- Salt and pepper, to taste
- 2 garlic cloves, halved crosswise (optional)
- 16 ounces burrata cheese, drained
- 12 slices Prosciutto, in pieces
- Tiny cherry tomatoes, cut in half (make sure round)
- Salt and pepper
- Fresh rosemary, finely chopped for topping + a lot of sprigs for inside of wreath
- Preheat oven to 350° F.
- Place bread slices on a large rimmed baking sheet. Brush both sides of each slice lightly with oil. Sprinkle one side with a pinch of salt and pepper. Bake until golden brown, about 15 minutes, turning once. Remove from oven. While still hot, rub each slice with the garlic clove, if desired.
- Halve the burrata cheese; cut into ½-inch thick slices. Top each crostini with a piece of burrata.
- Turn oven temp to BROIL and place back in the oven and broil for 1-2 minutes, until the cheese starts to melt.
- Remove from the oven; place prosciutto pieces on each crostini. Top with a small round half of cherry tomato, followed by a sprinkle of fresh rosemary.
- Sprinkle salt and pepper on top, to taste. Drizzle with a little of the remaining olive oil.
- Place on The Big Board and add fresh rosemary sprigs.