Everyone loves a good crostini, and when you add delicious grapes and prosciutto, you have sophisticated but simple finger food that can be a treat-yourself sort of snack or an elegant appetizer for a party. Use a variety of Chilean grapes in this grape, burrata, and prosciutto crostini to experience the differences in flavour and how each variety combines with balsamic vinegar, prosciutto, and soft cheeses like Burrata and fresh mozzarella.
15 minPrep Time
15 minCook Time
30 minTotal Time
- 1 baguette, cut at an angle into twenty five 1/4 inch slices
- 5 tbsp (75 mL) + 2 tsp (10 mL) extra virgin olive oil
- 25 large (or 50 small) Chilean grapes: red, black and/or green
- 1 tsp (5 mL) balsamic vinegar, plus additional splashes of balsamic for serving if desired
- 1/2 lb (225 g) (or 13 slices) thinly sliced prosciutto
- 8 oz (226 g) Burrata or fresh mozzarella
- freshly ground black pepper
- Preheat oven to 350ºF (180ªC).
- Place baguette slices on a large baking sheet and brush each side of the bread slices with extra virgin olive oil. Toast bread in the hot oven for 5 minutes, flip and bake another 5 minutes, or until the slices are golden brown.
- In the meantime, warm 2 tsp (10 mL) of olive oil in a large skillet over medium-low heat. Add grapes to the pan and toss them to coat in the warm oil, cooking gently for 1-2 minutes. You want the grapes just warmed through, but still firm. Add 1 tsp (5 mL) of balsamic to the grapes.
- Divide each slice of prosciutto lengthwise into two pieces.
- Blot Burrata with a paper towel to remove any excess water.
- Place toasted baguette slices on a serving tray. Top each slice with a small scoop of Burrata and a glistening grape or two wrapped loosely in prosciutto. Top each crostini with freshly ground black pepper and a basil leaf. Drizzle on a little more balsamic, if desired.
- Makes 25 appetizers. Serves 6-8.
Recipe kindly provided by our feature member, Fruits from Chile.