Recipes

Bruschetta with Burrata & Prosciutto

Base serves 2 with leftovers — slide to scale the ingredients.

Ingredients (Serves 4):

  • 1 loaf sourdough bread, sliced into 1/2-inch thick pieces
  • 1 lb campari tomatoes (about 8-10), diced
  • 4 cloves garlic, minced (divided: 2 for tomato mixture, 2 for bread)
  • 1/4 cup extra virgin olive oil, plus more for brushing bread
  • 8 oz burrata cheese (2 balls)
  • 4 oz prosciutto, thinly sliced
  • 1/4 cup fresh basil leaves, thinly sliced
  • 2 tbsp balsamic glaze (optional)
  • Salt and freshly ground black pepper to taste
  • Optional: 1/4 cup prepared pesto

Instructions:

  1. Prepare tomato mixture:

    • In a medium bowl, combine diced campari tomatoes, 2 cloves minced garlic, 2 tbsp olive oil, half of the basil, salt, and pepper.
    • Gently mix and let sit at room temperature for at least 15 minutes to allow flavors to meld.

  2. Prepare the bread:

    • Heat a large skillet over medium heat.
    • Brush both sides of each bread slice with olive oil.
    • Rub one side of each bread slice with the remaining minced garlic.
    • Pan fry the bread slices until golden and crispy on both sides, about 2-3 minutes per side.
    • Transfer to a serving platter.

  3. Assemble:

    • If using pesto, spread a thin layer on each bread slice.
    • Tear each burrata ball into pieces and distribute evenly over the bread slices.
    • Top with the tomato mixture, allowing some of the juices to soak into the bread.
    • Drape prosciutto slices over the top.
    • Garnish with remaining fresh basil and a drizzle of balsamic glaze if using.
    • Serve immediately while the bread is still warm and crispy.

Variations:

  • Vegetarian Version: Omit the prosciutto and add extra burrata or some toasted pine nuts.
  • Pesto Lover's: Add a generous layer of pesto between the bread and burrata.
  • Spicy Option: Add red pepper flakes to the tomato mixture.
  • Avocado Addition: Add thin slices of ripe avocado under the burrata.

Notes:

  • Campari tomatoes are preferred for their sweetness and firm texture, but you can substitute with cherry tomatoes or Roma tomatoes if needed.
  • For best results, allow burrata to come to room temperature before serving.
  • The tomato mixture can be prepared up to 2 hours ahead, but the bread should be fried just before serving for optimal crispness.