Prosciutto and Burrata Cheese Crostini

• Meat

  • 2 oz San daniele prosciutto

• Produce

  • 12 Basil, leaves
  • 6 Cherry tomatoes

• Baking & Spices

  • 1 Balsamic glaze
  • 1 Kosher salt

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1 Ciabatta baguette (about 5 oz, small

• Dairy

  • 8 oz Burrata cheese

Found on veryeatalian.com

Description

Ingredients

• a small ciabatta baguette (about 5 oz)
• 8 oz burrata cheese, sliced
• 2-3 oz (about 4-5 slices) San Daniele prosciutto
• 6 cherry tomatoes, halved
• 12 basil leaves
• balsamic glaze
• extra-virgin olive oil
• kosher salt

Directions

• Slice ciabatta baguette into 12 slices. Drizzle each slice with extra-virgin olive oil.
• Place slices of bread on non-stick pan, over medium-high heat. Toast them on both sides until they reach a golden brown color (dont lose sight of them or theyll burn).
• In the same skillet, add another bit of oil over medium high heat. Once the pan is hot, add tomatoes halves cut-side down and sear them for 1 minute, briefly turning them. Sprinkle some salt on top and remove from the heat before they get too soft, placing them on a separate small dish.
• Break prosciutto with your hands, in smaller pieces.
• Assemble crostini: place a slice of burrata on each crostino, add a piece of prosciutto as a second layer; top with a cherry tomato and a basil leaf.
• Drizzle with balsamic glaze and serve.