Prosciutto And Burrata Toast Recipe

Prep bread

Preheat a skillet or grill pan over medium-high heat. Brush both sides of the 4 slices of bread lightly with 2 tbs extra-virgin olive oil.

Toast bread

Place bread in the hot skillet or on the grill pan. Toast until golden and crisp, about 2–3 minutes per side, pressing lightly with a spatula so bread gets even contact. Remove to a cooling rack or plate.

While still warm, drizzle each slice with a little balsamic glaze (about 1/2 tbs per slice) and sprinkle a light pinch of the sea salt and freshly ground black pepper over each slice. Set aside.

Prepare burrata

Gently tear the burrata into 4 equal portions. Place one portion on each toasted slice, allowing some of the creamy interior to spread over the bread for texture.

Add prosciutto

Drape 1–2 slices of thinly sliced prosciutto over the burrata on each toast. Fold or tear slices as needed so they sit attractively and cover the cheese.

Prepare tomatoes

Toss the halved cherry tomatoes with a light drizzle (about 1 tsp) of olive oil, a squeeze of the 1/2 lemon, a pinch of sea salt (from the remaining salt if any) and the optional red pepper flakes. Mix gently.

Top each toast with a spoonful of the dressed cherry tomatoes (about 2–3 tablespoons each) and scatter fresh basil leaves and a small handful of arugula if using.

Finish & serve: Drizzle a touch more olive oil or balsamic glaze over the assembled toasts if desired, taste and adjust with a tiny additional sprinkle of sea salt and freshly ground black pepper. Serve immediately while toast is still crisp and burrata slightly cool-creamy.