Char-grilled ciabatta slices topped with creamy burrata, freshly grated Parmigiano Reggiano and crisped prosciutto make a simple yet elegant crostini. These bites are quick to assemble and ideal for serving as an Italian aperitivo, part of an antipasti spread, a light lunch or at parties.
These burrata crostini are incredibly easy and outrageously tasty. They’re perfect as small bites on an antipasti board, alongside drinks for an aperitivo, or served as a starter at gatherings.
The combination of rich burrata, coarsely grated Parmigiano Reggiano and crispy prosciutto on smoky, charred ciabatta is irresistible.
The recipe is flexible—exact measurements aren’t required. It’s simple to scale the quantities up or down depending on how many crostini you want to make.
Below you’ll find the full recipe, a few tasty variations and suggested drinks to pair with your crostini. Enjoy!
Variations to try
- Instead of burrata – burrata gives that luxurious creaminess, but whipped ricotta (whisk ricotta until smooth) is a good substitute.
- For a spicy kick – fry a spoonful of ‘Nduja until it crisps and spoon it over the crostini for heat and depth.
- Other meats to use – crisp slices of Finocchiona, coppa or speck for a different cured-meat flavour.
- Vegetarian option – swap the meat for sundried tomatoes, jarred char-grilled peppers or roasted vegetables.
Drinks to go with your crostini
Drinks
The Sbagliato Rosso
Drinks
Pomegranate Spritz
Drinks
Sgroppino (Lemon Sorbet Cocktail)
Drinks
Hugo Spritz
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Burrata, Parmigiano & Crispy Prosciutto Crostini
By Emily
Ingredients
- 1 ball burrata cheese, (about 285g / 10oz – serves 10 crostini)
- Parmigiano Reggiano, for grating
- Slices Prosciutto, approximately half a slice per crostino
- Freshly ground black pepper
- Ciabatta bread, sliced
- Olive oil
Instructions
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Slice the ciabatta and drizzle both sides lightly with olive oil. Heat a griddle pan over high heat and char or toast the bread on both sides, then set aside.
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Warm a small amount of olive oil in a pan over medium heat. Add the prosciutto slices and fry until golden and crisp on one side, then flip to crisp the other side.
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Transfer the prosciutto to a plate lined with kitchen paper to drain. The slices will crisp up further as they cool.
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Assemble each crostino by dolloping a little burrata onto a slice of ciabatta, then grate Parmigiano Reggiano over the top—use the coarsest grating for texture.
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Finish with a sprinkle of freshly ground black pepper and a piece of crispy prosciutto (about half a slice). Repeat with remaining crostini and serve immediately.
Helpful Info for All Recipes
- I use extra virgin olive oil in most recipes unless noted otherwise.
- When using canned or jarred tomatoes I prefer trusted brands for the best flavour.
- Vegetables are assumed to be medium-sized unless stated otherwise.
- All recipes are developed using a fan (convection) oven unless specified.
- Nutrition information is automatically calculated and should be used as an approximation.
Nutrition
Nutrition information is provided as an approximation.