prosciutto and burrata cheese crostini
PROSCIUTTO AND BURRATA CHEESE CROSTINI
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
extra-virgin olive oil
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 (don’t lose sight of them or they’ll 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.