Burrata & Melon Prosciutto Crostini

By Tatyana's Everyday Food

Print Recipe

Serves 20 crostini | 15 mins Prep | 5 mins Cook

  • 1 loaf French Bread, or ciabatta bread
  • 2 tbsp olive oil
  • 1 small melon, or 2 large peaches
  • 10 slices prosciutto
  • 3 medium burrata cheese balls, 12 ounces
  • 2 tbsp olive oil
  • 2 tbsp balsamic glaze
  • sea salt and black pepper, to taste
  • 1 bundle fresh basil

Bread

  1. Preheat the oven broil on the high setting.
  2. Cut thick slices of bread and place it onto a baking sheet. Using a pastry brush, apply olive oil on top of each slice.
  3. Toast the bread in the oven under the broiler until it’s golden and crispy.

Melon

  1. While the bread is toasting, begin working on the melon. Cut the melon in half, then use a large spoon to scoop out the seeds.
  2. Place the melon open side down onto a cutting board, then use a knife to cut away the rind. Slice the melon into pieces that would fit nicely onto your bread.

How to Make Burrata & Melon Prosciutto Corstini

  1. While the toasted bread is still warm, use a cheese spreader to apply a generous amount of burrata cheese onto each piece of bread. Season the burrata with a bit of salt and pepper, to taste.
  2. Gently wrap each slice of melon with a piece of prosciutto. I usually cut each prosciutto slice in half lengthwise, using 1 slice for 2 pieces of melon.
  3. Place the wrapped melon onto the burrata.
  4. Once all the crostini are ready and arranged on a platter, drizzle them with olive oil, balsamic glaze, and add freshly ground black pepper.
  5. Roll the basil leaves, then gently chop them. Sprinkle the basil over the crostini before enjoying!

 

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