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My friends and I quickly gobbled up these delicious bites. They are so summery and easy to make—they’ll be on repeat for the foreseeable future.
WHAT’S THE DIFFERENCE BETWEEN BURRATA AND MOZZARELLA?
Both burrata and mozzarella are soft Italian cheeses. They look very similar, but taste and act quite differently. Mozzarella is your classic white, subtle cheese with a milky flavor, most often found grated on top of pizza. Burrata is a bit more fancy and special—it translates in Italian to “buttered” (duh it’s so rich in flavor!). It’s made from mozzarella that has been formed into a pocket, then filled with a softer cheese curd (called stracciatella) and cream. Ugh, it’s just divine. Burrata is most often served by itself, to be scooped up by bread with olive oil and salt. It’s rich creamy texture and delicate but delightful flavor shouldn’t be covered up by many other flavors.
BUILDING YOUR BURRATA AND PROSCIUTTO CROSTINI
- Start with your favorite baguette. Cut it into half inch slices. Drizzle each slice with olive oil and put them in the oven to crisp up. You want them toasted but not too hard.
- Lightly dress a bowl of arugula with olive oil, lemon juice & a pinch of salt (it’s easier to get a few pieces in each bite if they are slightly dressed—the leaves sort of stick together better). You could also use a favorite vinaigrette on the greens. As you know, I’m OBSESSED with the orange muscat champagne vinegar from Trader Joe’s, which I used on a salad I made the next day with mostly the same ingredients (see next section).
- Once you have the toasted crostini out of the oven, place them on your board. Dollop a healthy portion of burrata on each crostini and finish with a drizzle of olive oil and a light sprinkle of salt. You could also add a bit of balsamic vinegar at this stage, it goes really well with burrata!
- Place a small handful of arugula (adds a peppery kick!) on each burrata crostini.
- Top with prosciutto (I used a half slice of prosciutto on each crostini). The prosciutto adds a really subtle saltiness to this very creamy treat. This is the ultimate creamy-salty bite!
OTHER BURRATA FLAVOR PAIRINGS
After posting this board I LOVED seeing all the burrata crostinis you all made. Check out my stories for inspiration from other delicious looking burrata boards. Beyond this prosciutto + arugula pairing, there are loads of variations on these delicious cuties, both in the choice of produce, dressing & accouterment! Some favorites include:
- Heirloom tomatoes
- Balsamic Vinegar or a Balsamic Vinegar Reduction
The next day, I used the second burrata ball on a salad, with arugula, cherries, peaches and my fave Trader Joe’s champagne vinegar… It was the perfect summer lunch.
How To Serve Burrata On A Board
If you want to serve burrata on a larger board, there are two options:
- Keep the whole ball together. Place the whole ball into a cute bowl or ramekin. Split open the top of the burrata ball (like you would a baked potato), and cut a few smaller slices into the slides of that cut (so that it looks more like the lacing on a football). This will allow your guests to scoop out some of that delicious creamy inside, but also take some of the outside portion too. This would be the perfect place to add some pesto and mini heirloom tomatoes on top (seen here on my Summer Grill Board).
- Recreate my Ultimate Burrata Board Blog Post, layering all the ingredients in rows, including 4 beautifully cut up pieces of burrata.
Check out my Instagram Stories for a video tutorial building these crostini and see some other burrata-inspired salads, platters, sandwiches, and more! Bonus- here’s my Instagram Reel showing the crostini recipe in under 15 seconds:
Where to get that cute round board?
This small board with a lip from Crate & Barrel was perfect for travel. I packed it in my overnight bag so I could make boards while away. Affordable, lightweight and especially great if you are just starting out with boarding.
Show me Your Crostini
And, if you liked this board recipe, please rate and review.
Burrata Prosciutto Crostini
- French Baguette sliced
- Burrata Cheese
- Extra Virgin Olive Oil
- Fresh Lemon Juice
- Salt and Pepper
- Champagne Vinegar – optional
- Preheat oven to 325
- slice baguette & drizzle with EVOO then pop them into the oven for about 10- 12 min until they are golden brown
- in a medium bowl, toss arugula in EVOO, lemon juice, salt & pepper (you can always add a bit of champagne vinegar instead of lemon if you like)
- drain burrata & spread on top of Crostini’s At this point i like you drizzle a little more EVOO and salt on top of the Burrata
- top with the dressed arugula
- finish with a small slice of Prosciutto then EAT UP!!