Apricot, Burrata, & Prosciutto Crostini


I know I’ve said this before and feel a bit like a broken record, but my favorite recipes are those that are inspired by fresh, local ingredients at the farmers market. This one started with a whole grain baguette we got from Seylou bakery at the market and some apricots we spotted for the first time this summer. I obviously had to get the apricots, despite having zero idea of how I’d use them. I had faith I’d be able to come up with something. And thankfully I was right- by the time we got home, I knew exactly what we were going to make.

Creamy burrata (let’s be honest- I’m always finding an excuse to use burrata) goes perfectly with slightly sweet and tart apricot and blackberry, salty prosciutto, and crispiness of the baguette. Serve this as an appetizer and I guarantee your guests will be impressed (despite how simple it is!). You’ll probably have a bit of excess toppings with the amounts I have below, but it’s better to have too much and they’re great to munch on anyway.

Apricot, Burrata, & Prosciutto Crostini
Serves 4 as a small appetizer

  • 1/2 large baguette, sliced

  • 1 small apricot, sliced very thinly

  • small handful of blackberries

  • 3 ounces burrata, sliced

  • 2 ounces (about 4 slices) prosciutto

  • honey, to drizzle

  • sea salt and pepper, as desired

Preheat oven to broil. When ready, place in bread for about 2-4 minutes, until just lightly toasted. I placed the bread on one side of a pan lined with silpat and place the prosciutto on the otherside. This amount of time in the oven is the perfect amount for the prosciutto to crisp up.

While the bread is toasting and oven is preheating, prep the other ingredients so they are ready immediately. Let bread sit for about a minute after they have broiled. Then place burrata, apricot, blackberry, prosciutto on top. Drizzle with honey and lightly season with sea salt and pepper.

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