Nothing beats burrata & prosciutto crostini when you want restaurant-quality appetizers at home. This burrata & prosciutto crostini combines creamy Italian cheese with salty cured meat on crispy bread for the perfect bite every time.
SERVES: 4 | PREP: 10 MIN | COOK: 10 MIN | TOTAL: 20 MIN
Ingredients
For the Crostini Base
| Ingredient | Amount | Notes |
|---|---|---|
| Baguette or Italian bread | 1 loaf | Cut into ½-inch slices |
| Olive oil | 3 tablespoons | Extra virgin |
| Garlic cloves | 2 cloves | Halved |
| Sea salt | ½ teaspoon | For toasting |
For the Toppings
| Ingredient | Amount | Notes |
|---|---|---|
| Burrata cheese | 8 ounces | Fresh, at room temperature |
| Prosciutto | 6 ounces | Thinly sliced |
| Cherry tomatoes | 1 cup | Halved |
| Fresh basil | ¼ cup | Torn leaves |
| Balsamic glaze | 2 tablespoons | Store-bought or homemade |
| Black pepper | ¼ teaspoon | Freshly cracked |
| Extra virgin olive oil | 1 tablespoon | For drizzling |
Step-by-Step Instructions
Phase 1: Preparing the Bread (5 minutes)
Step 1: Preheat your oven to 400°F (200°C). Position the rack in the middle of the oven. This temperature creates the perfect crispy-outside, tender-inside texture without burning the bread. Too hot and your bread burns before it crisps; too cool and it dries out.
Step 2: Slice your baguette into ½-inch thick rounds using a serrated knife. You should get about 16-20 slices. Keep them uniform so they toast evenly. If your slices are thicker than ½-inch, they won’t get crispy enough. If they’re thinner, they’ll burn.
Step 3: Arrange bread slices in a single layer on a large baking sheet. Don’t overlap them or they’ll steam instead of toast. Use two baking sheets if needed.
Step 4: Brush each slice with olive oil on both sides using a pastry brush. This creates a golden crust and prevents the bread from getting soggy when you add the toppings. Don’t skip the oil or your crostini will be dry.
Phase 2: Toasting the Crostini (8 minutes)
Step 5: Place the baking sheet in the preheated oven. Toast for 4 minutes on the first side. The edges should start turning golden brown.
Step 6: Flip each slice using tongs. Toast for another 3-4 minutes until both sides are golden and crispy. Watch closely during the last minute because bread can go from golden to burnt quickly. You want a crispy exterior that’s still slightly tender in the very center.
Step 7: Remove from oven and immediately rub each slice with the cut side of a garlic clove while the bread is still hot. The heat releases the garlic oils into the bread. This adds flavor without overpowering the delicate burrata. One clove covers about 8-10 slices.
Step 8: Sprinkle lightly with sea salt. Let the crostini cool for 2-3 minutes on the baking sheet. They’ll continue crisping as they cool. Don’t stack them while warm or they’ll soften.
Phase 3: Assembling the Toppings (7 minutes)
Step 9: While bread cools, prepare your burrata. Remove it from the refrigerator 15 minutes before serving so it reaches room temperature. Cold burrata doesn’t spread as beautifully and the flavor is muted. Pat it dry gently with paper towels to remove excess moisture.
Step 10: Tear the burrata into rough pieces about the size of a walnut. Don’t cut it with a knife—tearing creates better texture and lets the creamy center spill out naturally. You want each piece to have some of the creamy inside and firmer outside.
Step 11: Drape prosciutto slices loosely over half of your crostini. Don’t flatten it down. The ruffled, airy texture looks elegant and creates nice contrast with the creamy cheese. One slice of prosciutto typically covers 2-3 crostini pieces.
Step 12: Place torn burrata pieces on the remaining crostini. Let some of the creamy center ooze out—that’s the beautiful part. If you’re mixing prosciutto and burrata on the same piece, add the prosciutto first, then the burrata on top.
Phase 4: Garnishing and Finishing (3 minutes)
Step 13: Arrange halved cherry tomatoes around the burrata and prosciutto. Press them gently into the cheese so they stick. The tomatoes add brightness and cut through the richness. Use a mix of red and yellow tomatoes if you can for visual appeal.
Step 14: Tear fresh basil leaves with your hands and scatter them over the crostini. Tearing releases more oils than cutting. The basil adds a peppery freshness that balances the salty prosciutto.
Step 15: Drizzle balsamic glaze over each crostini in a zigzag pattern. Use a spoon and let it fall naturally. The sweetness complements the salty prosciutto and tangy tomatoes. Don’t use regular balsamic vinegar—it’s too thin and will make the bread soggy.
Step 16: Finish with a drizzle of extra virgin olive oil and a crack of fresh black pepper. The pepper adds a subtle heat that brings all the flavors together. Serve immediately while the bread is still crispy.
Chef’s Notes
Bread Selection Matters: Choose a sturdy Italian or French baguette with a tight crumb. Soft sandwich bread won’t hold up to the toppings and will get soggy within minutes. The bread should feel firm when you squeeze it.
Room Temperature is Key: Always serve burrata at room temperature. The cheese becomes creamier and the flavor develops fully. Cold burrata straight from the fridge tastes bland and has a rubbery texture. Plan to remove it from the fridge 20-30 minutes before assembling your burrata & prosciutto crostini.
Make Bread Ahead: You can toast the crostini bread up to 6 hours in advance. Store them in an airtight container at room temperature. They’ll stay crispy and you’ll only need to assemble when guests arrive.
Don’t Overload: Resist the urge to pile on too much topping. A thin layer of each ingredient lets you taste everything and keeps the bread crispy. Overloaded crostini are messy and the bread gets soggy fast.
Nutrition Information (Per Serving – 4 Crostini)
| Nutrient | Amount |
|---|---|
| Calories | 385 |
| Protein | 18g |
| Carbohydrates | 28g |
| Fat | 22g |
| Fiber | 2g |
| Sodium | 720mg |
Creative Variations
Mediterranean Twist: Swap prosciutto for thinly sliced salami and add chopped Kalamata olives and crumbled feta. A sprinkle of dried oregano brings it all together. For more Mediterranean flavors, try my Greek bruschetta which uses similar toppings.
Fig & Honey Version: Replace tomatoes with fresh fig quarters and drizzle with honey instead of balsamic. The sweetness pairs beautifully with the salty prosciutto and creamy burrata. Add crushed pistachios for crunch.
Arugula Peppery Bite: Top finished crostini with a small handful of fresh arugula dressed lightly in lemon juice. The peppery greens add a fresh bite that cuts through the richness.
Pomegranate Jewels: Scatter pomegranate arils over the burrata for a pop of sweetness and crunch. The jewel-toned seeds look stunning and add fruity tartness. My avocado bruschetta with pomegranate and feta shows how well pomegranate works on crostini.
Storage & Reheating
Short-Term Storage: Assemble these crostini right before serving for best results. If you must make them ahead, prepare them no more than 30 minutes early and keep at room temperature. Don’t refrigerate assembled crostini—the bread will get soggy.
Bread Storage: Store toasted crostini bread (without toppings) in an airtight container at room temperature for up to 3 days. They’ll stay crispy if kept completely dry. Add toppings right before serving.
Cheese Storage: Unused burrata keeps in the refrigerator for 2-3 days in its original brine or water. Change the water daily to keep it fresh. Always bring to room temperature before using.
Freezing: Don’t freeze assembled crostini. You can freeze the toasted bread for up to 1 month in a freezer bag. Thaw at room temperature and re-crisp in a 350°F oven for 3-4 minutes before topping.
Leftover Toppings: Store leftover prosciutto, tomatoes, and basil separately in airtight containers. Use within 2 days. Don’t save leftover burrata that’s been sitting out—it won’t keep.
Troubleshooting Common Problems
Problem: Soggy Bread Your bread is getting soft because you’re adding toppings too soon or using wet ingredients. Make sure the toasted bread cools completely before topping. Pat burrata and tomatoes dry with paper towels before using. Assemble no more than 15 minutes before serving.
Problem: Burrata Won’t Spread Cold burrata is firm and won’t tear nicely. Remove it from the fridge 30 minutes before assembling. If you forgot, place the sealed container in warm (not hot) water for 5 minutes. Never microwave burrata—it will melt into a rubbery mess.
Problem: Prosciutto Too Salty You’re using too much or a very salty brand. Use one thin slice per 2-3 crostini and drape it loosely instead of layering multiple pieces. Look for prosciutto di Parma which tends to be less salty. Balance saltiness by adding more tomatoes or a drizzle of honey.
Problem: Bread Burning Before Crisping Your oven temperature is too high or you’re slicing the bread too thin. Check your oven with an oven thermometer—it might run hot. Stick to ½-inch thick slices and toast at 400°F, checking every 2 minutes. If your oven runs hot, reduce to 375°F.
Problem: Flavors Taste Flat You’re forgetting the garlic rub or serving everything cold. Rub hot toasted bread with fresh garlic immediately after toasting—this is crucial for flavor. Serve burrata at room temperature, not cold. Season with quality sea salt and freshly cracked black pepper. Don’t skip the balsamic glaze—it adds needed sweetness.
Equipment Essentials
- Large baking sheet (2 if making full batch)
- Serrated bread knife for clean slicing
- Pastry brush for olive oil
- Tongs for flipping bread
- Small bowls for organizing toppings
- Paper towels for patting ingredients dry
- Cutting board for prep work
- Sharp paring knife for tomatoes
Shopping List
Bakery Section
- French or Italian baguette (1 loaf)
Deli Counter
- Burrata cheese (8 oz, fresh)
- Prosciutto (6 oz, thinly sliced)
Produce Section
- Cherry tomatoes (1 cup)
- Fresh basil (1 bunch)
- Garlic (1 head)
Pantry/Condiments
- Extra virgin olive oil
- Balsamic glaze
- Sea salt
- Black peppercorns
Success Secrets
1. Quality Ingredients Win: Splurge on fresh burrata from an Italian market or specialty cheese counter. Pre-packaged burrata from the regular dairy section doesn’t compare. The same goes for prosciutto—buy it freshly sliced from the deli counter.
2. Hot Bread, Cold Hands: Rub the garlic on the bread while it’s still hot from the oven. The heat opens up the bread’s pores and lets the garlic infuse deeply. But let the bread cool before adding cheese or it will melt into a puddle.
3. Less is More: Each crostini should have a light touch of every ingredient. You should be able to pick it up and eat it in two bites without toppings falling off. If you can’t lift it cleanly, you’ve added too much.
4. Serve Immediately: These burrata & prosciutto crostini are best within 15 minutes of assembly. The contrast between crispy bread and creamy cheese is the whole point. After 30 minutes, they start getting soggy.
5. Build on the Platter: Arrange toasted bread on your serving platter first, then add toppings one by one right on the platter. This looks more elegant than building them on a cutting board and transferring. Plus, you won’t break any trying to move them.
