Burrata, Parmigiano & Crispy Prosciutto Crostini
You can scale this recipe up or down depending on how many crostini you want to make. We find that 1 ball of burrata is enough for 10 crostini and we use half a slice of prosciutto per slice of bread.
Servings: 10 crostini
Ingredients
- 1 ball burrata cheese (285g/10oz) serves 10 crostini
- Parmigiano reggiano for grating
- Slices of Prosciutto half a slice per crostino
- Black pepper
- Ciabatta bread
- Olive oil
Instructions
- Cut the ciabatta into slices and drizzle each side of the bread with olive oil. Heat a griddle pan on a high heat and char-grill or toast the bread on each side then set aside.
- Add a light drizzle of olive oil to a pan on a medium heat. Add the slices of prosciutto and fry until crispy and golden, flip over and fry the other side.
- Transfer the prosciutto to a plate lined with kitchen paper. The prosciutto will get crispier as it cools.
- To assemble the crostini, dollop a little burrata cheese on a slice of ciabatta bread then add a grating of Parmigiano Reggiano on top (we like to use a box grater with the biggest holes for coarsely grated cheese).
- Add a sprinkle of freshly ground black pepper then top with a piece of crispy prosciutto (half a slice should be enough). Repeat with the remaining crostini and serve.
Nutrition
Calories: 162kcal | Carbohydrates: 13g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 173mg | Potassium: 8mg | Fiber: 0.3g | Sugar: 0.001g | Vitamin A: 236IU | Calcium: 152mg | Iron: 0.02mg
