Grape, Burrata and Prosciutto Crostini

25

Grape, Burrata and Prosciutto Crostini

15 minPrep Time

15 minCook Time

30 minTotal Time

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Ingredients

• 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

Instructions

1. Preheat oven to 350ºF (180ªC).
2. 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.
3. 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.
4. Divide each slice of prosciutto lengthwise into two pieces.
5. Blot Burrata with a paper towel to remove any excess water.
6. 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.
7. Makes 25 appetizers. Serves 6-8.