Burrata Crostini Recipe

Prep and toast

Preheat oven to 400°F (200°C). Arrange baguette slices in a single layer on a baking sheet. Brush both sides lightly with 3 tablespoons extra-virgin olive oil and sprinkle with 1 teaspoon sea salt and 1/2 teaspoon black pepper. Toast in the oven until golden and crisp, 8–10 minutes, flipping once halfway through.

Once toasted, rub the cut side of the halved garlic clove over the warm slices to impart a subtle garlic flavor. Set crostini aside to cool slightly.

Make glaze

Combine 1/2 cup balsamic vinegar and 1 tablespoon brown sugar (or honey) in a small saucepan. Bring to a gentle simmer over medium-low heat, then reduce heat to low and simmer until reduced by about half and syrupy, about 8–12 minutes. Watch carefully so it does not burn. The glaze should coat the back of a spoon. Remove from heat and let cool slightly; it will thicken more as it cools.

If glaze becomes too thick, whisk in a teaspoon of warm water to reach desired consistency. Transfer to a squeeze bottle or small bowl for drizzling.

Divide the 8 ounces burrata into 8 portions (about 1 ounce each) or tear gently into pieces large enough to top each crostini. Keep burrata at room temperature for creamier texture.

Place toasted crostini on a serving platter. On each slice, arrange a small piece of prosciutto (folded or loosely draped), then top with a portion of burrata. Tuck a halved cherry tomato and a basil leaf beside or on top of the burrata.

Finish each crostini with a light drizzle of the balsamic glaze (about 1/2 to 1 teaspoon per crostini), a tiny drizzle (about 1/8 teaspoon) of the reserved 1 teaspoon extra-virgin olive oil, a pinch of flaky sea salt, and a scant sprinkle of lemon zest for brightness.

Serve immediately so crostini remain crisp. Leftover glaze can be refrigerated for up to 2 weeks; bring to room temperature before using.