Burrata Prosciutto Crostini Recipes

BURRATA & PROSCIUTTO CROSTINI

Burrata & Prosciutto Crostini image

This is one of my favorite quick and easy appetizers! It looks fancy but it's simple to make and ohhhh so creamy. The honey & lemon drizzle gives the crostini the perfect tang and sweet pop!

Provided by Steph

Time 30m

Number Of Ingredients 8

Ingredients

1 baguette, sliced on a diagonal
Olive oil, for drizzling over the baguette
1/2 of a lemon, juiced
1-2 Tbsp honey (to taste)
8 oz burrata, sliced as best you can (it falls apart and oozes!)
4 slices prosciutto
3-4 basil leaves, torn into small pieces
Salt & pepper (to taste)

Steps:

Preheat broiler to high and arrange oven rack to one of the top highest positions (rack should be 3-4 inches from the broiler). Lay the baguette slices on a cookie sheet, drizzle with olive oil and sprinkle with a touch of salt. Broil for 2-3 minutes or until golden brown. Be careful, this goes super fast and it's really easy to burn the bread. I've done it too many times!
Meanwhile, add lemon juice and honey to a small bowl and whisk until combined. Salt & pepper to taste and set aside
Once the baguette slices are brown and toasted, remove them from the cookie sheet and place on a plate or platter. Lay out the slices of prosciutto on the same cookie sheet. Broil prosciutto for 3-4 minutes or until crispy. Once removed from the oven, cut or tear prosciutto into large pieces
To assemble, arrange crostini onto a plate or platter. Place one slice of burrata onto each crostini. The burrata will ooze and fall apart a little after you slice into it so just place some on each piece of bread the best you can. It looks rustic that way! :)
Top burrata with 1-2 pieces of the crispy prosciutto and sprinkle with the torn pieces of basil. Drizzle crostini with the honey/lemon sauce and enjoy!

Nutrition Facts :

BURRATA CROSTINI

Burrata Crostini image

[DRAFT]

Provided by Food Network

Time 20m

Number Of Ingredients 11

Ingredients

1 tbsp. olive oil
2 cloves garlic, thinly sliced
1 tsp. crushed red pepper flakes
4 cups chard, chopped
¼ cup water
Salt and pepper to taste
2 tbsp. Marie's® White Balsamic Shallot Vinaigrette
8½-inch-thick baguette slices, toasted
8 oz. burrata cheese
2 tsp. lemon zest
Red pepper flakes for garnish

Steps:

For the chard: Preheat a saute pan over medium heat and coat with olive oil. Add garlic slices and cook until fragrant. Add red pepper flakes and chard and cook until wilted. Add water and cook for about 10 minutes until chard is tender. Season with salt and pepper. Turn heat off and stir in Marie's® White Balsamic Shallot Vinaigrette. To assemble the crostini: Top each toasted baguette slice with a spoonful of burrata followed by greens. Garnish with lemon zest and additional crushed red pepper flakes.

ARUGULA WITH PROSCUITTO AND BURRATA

Arugula With Proscuitto And Burrata image

Provided by Ina Garten

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/4 cup good white wine vinegar
1 1/2 teaspoons Dijon mustard
1 extra-large egg yolk, at room temperature
1 teaspoon minced garlic
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
9 ounces baby arugula
2 (8-ounce) balls of burrata or mozzarella
1/4 pound thinly sliced Italian prosciutto (8 to 10 large slices)

Steps:

Put the vinegar, mustard, egg yolk, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl or 2-cup glass measuring cup. Slowly whisk in the olive oil, making an emulsion. Place the arugula in a large salad bowl, pour on enough vinaigrette to moisten, and toss well.
Distribute the arugula on 4 dinner plates. Place half a burrata, cut side down, in the middle of the plate and artfully arrange the prosciutto around it (I tear each slice of prosciutto in half lengthwise). Sprinkle with salt and pepper, and serve.

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