Burrate E Prosciutto Recipe

Preheat and slice

Preheat the oven to 400°F (200°C). Slice the ciabatta or baguette into 12 thin diagonal slices (about 1/2-inch thick). Arrange slices on a baking sheet in a single layer.

Brush each slice lightly on both sides with 2 tbs extra-virgin olive oil using a pastry brush or drizzle and spread with fingers.

Toast the bread in the preheated oven until golden and crisp at the edges, about 6–8 minutes, flipping once halfway through. Remove and let cool slightly.

While the bread toasts, halve the cherry tomatoes (or quarter if large) and place in a small bowl.

Chiffonade or tear the basil leaves and add to the tomatoes.

Add 1 tsp aged balsamic vinegar, 1 tsp lemon juice, 1 tsp sea salt, 1 tsp freshly ground black pepper, and optional 0.25 tsp crushed red pepper flakes. Stir gently to combine and let macerate for 5–10 minutes so juices develop.

Place each toasted bread slice on a serving platter or individual plates.

Gently open each burrata: with a small knife make a shallow cut across the top and press slightly to let a bit of the creamy interior spill onto the toast (reserve the remaining burrata halves on a bowl to serve whole if preferred). Place one burrata piece (or half burrata) on 6 of the toasts, or present whole burrata balls on a platter to be shared.

Drape 1–2 slices of prosciutto over each burrata-topped toast (or arrange prosciutto around whole burrata on the platter). If using whole burrata, fold prosciutto slices into loose ribbons and tuck around the cheese.

Spoon the tomato-basil mixture over and around the burrata and prosciutto, distributing evenly so each portion gets some tomatoes and basil.

Drizzle an additional 1 tsp of extra-virgin olive oil over the assembled toasts or platter for gloss and flavor.

Finish with a light sprinkle of flaky sea salt (0.5 tsp) over the burrata and prosciutto and an extra crack of freshly ground black pepper.

Serve immediately while the bread is still slightly warm and crisp. Provide small knives and extra bread for spreading the creamy burrata. If presenting whole burrata on a platter, let guests pull apart the cheese and pair with prosciutto and toasted bread.

Leftovers: store tomatoes and prosciutto separately from burrata and bread. Consume burrata within 24 hours for best texture.