Cheesy Burrata Crostini Prosciutto Peaches (Print Version)
# Ingredients:
→ Bread Base
01 -
1 loaf sourdough or French baguette, sliced
→ Cheese Blend
02 -
80 ml grated Parmesan cheese
03 -
80 ml grated Pecorino cheese
04 -
1 clove garlic, finely grated
05 -
2 tablespoons fresh thyme leaves
06 -
2 tablespoons melted butter
07 -
Freshly ground black pepper, to taste
→ Toppings
08 -
115 g prosciutto
09 -
225 g burrata cheese, at room temperature
10 -
2 peaches, thinly sliced
11 -
Fresh basil leaves, for garnish
12 -
Hot honey, for drizzling
13 -
Additional melted butter, as needed
# Instructions:
01 -
Preheat the oven to 200°C (400°F).
02 -
On a baking sheet, combine grated Parmesan, grated Pecorino, grated garlic, fresh thyme leaves, 2 tablespoons melted butter, and a pinch of black pepper. Mix thoroughly and spread the mixture evenly over the sheet.
03 -
Place the sliced sourdough or baguette on top of the cheese mixture. Brush the tops of the bread slices with additional melted butter for even browning.
04 -
Arrange the prosciutto slices on top of or around the bread, ensuring exposure for crisping.
05 -
Transfer the baking sheet to the oven and bake for 15–20 minutes, until the bread is golden and crisp and the prosciutto has rendered and become crispy.
06 -
Remove the bread from the oven and place on a serving platter. Tear the burrata and distribute generously over the crostini. Top with fresh peach slices, crispy prosciutto, and basil leaves. Drizzle hot honey over everything before serving.
# Notes:
01 -
Allow burrata to come to room temperature for optimal creaminess and spread.