Absolutely delicious and easy to make, this burrata crostini with prosciutto, apple and a shallot arugula salad is a must-try for your next dinner party! Full of flavor, it's creamy, crunchy, tangy and so satisfying. One of my favorites!
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Why you'll love this recipe
- This combination is so delicious! Creamy burrata, salty prosciutto onto a crunchy slice of baguette and finished with a tangy, flavorful apple arugula salad. Seriously so good!
- These burrata crostini are a very easy, fun, and elevated appetizer to put together like my prosciutto brie crostini and steak bruschetta. If you love burrata, check out my arugula burrata salad and burrata caprese too!
- It's a perfect recipe to make for a dinner party or a holiday celebration. Your guests will absolutely love these crostini!
Key Ingredients and Variations
- Baguette: use a good quality baguette for the best taste. Ciabatta baguette would work great too.
- Olive oil: to brush the sliced baguette before toasting. It gives taste and crunch.
- Burrata: creamy delicious Italian cheese. Could be replaced with fresh mozzarella.
- Prosciutto: smoky, salty and delicious. You can slice it or my favorite way is to tear it in pieces with your hands.
- Arugula: It's peppery, a little spicy, perfect for these crostini. You could use microgreens or even baby mixed greens.
- Apple: a key ingredient in this recipe, adds sweetness. My favorite choice is honeycrisp, but use apple of choice like pink lady, fuji, gala or granny smith. Could be replaced with pear.
- Vinaigrette: super easy 3 ingredients, olive oil, red wine vinegar and finely chopped shallots. You could use avocado oil, a different vinegar of choice. I highly recommend using shallots for this recipe, but red onion would work too.
How to make this burrata crostini
- Preheat the oven to 400° Fahrenheit.
Slice the baguette on an angle, about ½ inch thick.
Lay the slices on baking sheet, brush each side with olive oil. Bake for about 4-5 min, flip and bake for another 3-4 min.
In a bowl, put together the arugula apple salad with the dressing.
Assemble the crostini, serve and enjoy!
More Appetizer Recipes
If you need appetizers check these out!
Tips
- Don't overcook the bread slices so they don't get too hard.
- Use good quality ingredients if possible.
- Wait to dress the arugula until right before assembling the burrata crostini. If you add the dressing too early, the arugula could welt.
- Slice the apple right before assembling the arugula salad so they don't brown.
Frequently Asked Questions
Burrata is an Italian cheese, in the mozzarella family. Made with cow milk, it's creamy and delicious. It looks like a mozzarella ball on the outside but the inside is soft and spreadable.
You can definitely have the slices of bread ready early, but wait until soon before serving to assemble the crostini for best result.
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Burrata Crostini with Prosciutto
Equipment
- oven
- bread knife
- basting brush optional
- bowl
Ingredients
- 1 baguette
- 2 tablespoons olive oil for the bread
- 8 ounces burrata
- 8 ounces prosciutto sliced
- 3 cups arugula
- ½ apple thinly sliced or chopped
- 1 tablespoon olive oil or less to taste, for the dressing
- 1 tablespoon red wine vinegar or white wine vinegar or apple cider vinegar; or less to taste
- 1 tablespoon shallot finely chopped; or more to taste
- 1 pinch salt
- 1 pinch black pepper
Instructions
- Preheat the oven to 400° Fahrenheit.
- Slice the baguette on an angle, about ½ inch thick, about 15-20 crostini.
- Place the slices in 1 layer on a large baking sheet. Brush each slice with a bit of olive oil, then flip each piece and repeat. Place in the preheated oven, bake for 4-5 minutes, then flip and bake for another 3-4 minutes. Let them rest on the baking sheet.
- In a bowl, mix together olive oil, red wine vinegar, finely chopped shallot. Stir in arugula and apple. Add a pinch of salt and pepper if needed.
- Assemble the crostini: bread, burrata (tear pieces), prosciutto, arugula apple salad on top. Serve and enjoy!
Notes
- Apple: I recommend using honeycrisp, pink lady, gala, granny smith.
Nutrition
About Priscilla Lawrence
Hi there, I'm Priscilla Lawrence! Welcome to Sprinkled With Balance where I share elevated and approachable nutrient-rich recipes that aren't overly restrictive, complicated or boring! Based in California but born and raised in France, I'm a mom of two, former certified nutritionist, recipe developer, and food photographer.
Cindy says
I made these over the holidays (and multiple times since) with Priscilla's other recipe, Prosciutto Crostini with Brie and Pear, and everyone raved. This is one of those recipes that makes your mouth water just thinking about it. So much flavor. And now I'm craving them again.
Thanks P
Priscilla Lawrence says
Thanks so much Cindy! One of my favorites!