Burrata and Parmigiano Crostini and Crispy Prosciutto

Char-grilled ciabatta bread topped with creamy burrata cheese, Parmigiano Reggiano and slices of crispy prosciutto. These crostini are so easy to make and are solid served with drinks for an Italian aperitivo or appetizer.

These burrata crostini are simple yet unbelievably good. They're the solid little bite to serve as part of an antipasti platter, with drinks as an aperitivo, for lunch or at parties.

You don't actually need exact measurements for this recipe it is that simple and you can easily scale it up or down depending on how many you need.

See the full recipe below plus some good variations and drinks to serve with your crostini, enjoy!

Swaps

• Instead of burrata – We highly recommend using burrata because it's the rich creaminess that makes this so good but a good alternative would be whipped ricotta (whisk ricotta until smooth).
• For a spicy kick – crisp up some 'Nduja in a pan for a few minutes and spoon it on top – good!
• Other meats to use – you can crisp up any cured meat you like such as Finnochiona (fennel salami), coppa or speck.
• Vegetarian option – instead of meat you could use sundried tomatoes or jarred chargrilled peppers.

Drinks to go with your crostini

Drinks

The Sbagliato Rosso

Drinks

Pomegranate Spritz

Drinks

Sgroppino (Lemon Sorbet Cocktail)

Drinks

Hugo Spritz

Ingredients

Makes 10 crostini

• 1 ball burrata cheese ((285g/10oz) serves 10 crostini)
• Parmigiano reggiano (for grating)
• Slices of Prosciutto (half a slice per crostino)
• Black pepper
• Ciabatta bread
• Olive oil

Method

1. Cut the ciabatta into slices and drizzle each side of the bread with olive oil. Heat a griddle pan on a high heat and char-grill or toast the bread on each side then set aside.

2. Add a light drizzle of olive oil to a pan on a medium heat. Add the slices of prosciutto and fry until crispy and golden, flip over and fry the other side.

3. Transfer the prosciutto to a plate lined with kitchen paper. The prosciutto will get crispier as it cools.

4. To assemble the crostini, dollop a little burrata cheese on a slice of ciabatta bread then add a grating of Parmigiano Reggiano on top (we like to use a box grater with the biggest holes for coarsely grated cheese).

5. Add a sprinkle of freshly ground black pepper then top with a piece of crispy prosciutto (half a slice should be enough). Repeat with the remaining crostini and serve.