After a summer of tomatoes and burrata what do you do? Replace the tomatoes with freshly sliced prosciutto and crostini toasts. It’s a well received, hearty and cold weather starter for any dinner or cocktail party. If you seriously think people want to head over to your house for a party and be greeted with a platter of crudités, think again.
- 2-3 chunks of creamy burrata from a specialty cheese shop or gourmet section of your market. The mass produced burrata never turns out to be that good
- 1 baguette from a bakery shop or a gourmet grocery store (you don’t want a soggy loaf of bread just shaped like a baguette)
- Aged balsamic vinegar
- 1 pound of freshly and thinly sliced prosciutto
- Fresh basil
- Olive oil
- Half baking sheet
- Seving platter
- Make the crostini
- Bring the burrata to room temperaure
- Chop the basil in 1 centimeter squares, many say to chiffon the basil but long stips of an herb in front of others can be problematic during a conversation. Do you really want to be remembered as the person with a green strip hanging out of your mouth?
Time to Cook
- Place the proscuitto in the middle of your platter in a way people can easily pull it away and not pull three other slices with it.
- Stack the 2-3 chunks of burrata down the middle, poke your finger through the top, pour in the balsimic and let some drip down the sides
- Surround with the crostini