Posted on July 13 2016
Grilled Crostini With Burrata, Prosciutto and Figs by Roki Prunali
In Italy, nothing says summer like prosciutto and figs. Yummmm!!! I am salivating just thinking about it. Together it is like a flavor explosion, but keep your seat belts on Pretty Birds, we are adding something else to mix to make your taste buds go wild…Burrata. This summer you can wow your guests with these Grilled Crostini with Burrata, Prosciutto and Figs as an appetizer or even as a fast but scrumptious lunch for yourself.
Check out our recipe for making Grilled Crostini with Burrata, Figs and Prosciutto.
6 Slices of Sourdough Bread (or Baguette for smaller pieces)
1 Cup of Baby Arugula
1 Ball of Burrata Cheese
4 Fresh Figs
100 g of Sliced Prosciutto Crudo
Balsamic Glaze or Cream
For your crostini place the sliced bread in the oven or on a grill with olive oil drizzeled over them. Grill each side for a couple of minutes or until it is slightly charred.
Place the washed baby arugula on the sliced bread.
Place a slice of the Burrata Cheese over the arugula.
Add a few slices of Prosciutto on top of the Burrata.
Place the sliced figs on top of everything. I like to take off of the skin of the fig, if you choose to leave it on make sure that they are washed super well.
Drizzle the balsamic glaze over your finished crostini.
You are now ready to dazzle your guests. Buon appetito!
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