prosciutto bruschetta

This prosciutto bruschetta starts with crusty toast and is layered with creamy burrata, thin shavings of prosciutto and spoonfuls of fresh chive vinaigrette. It’s a gorgeous appetizer that is so easy to throw together for last minute guests or a much needed fancy lunch.

I’ll be straight here-- burrata and prosciutto are easy sells. They’re delicious straight out of the package, and it doesn’t take much to transform them into a showstopping appetizer.

So I like to keep it simple with good crusty bread, burrata and prosciutto, but then I add a little bit of flair with the chive vinaigrette. It’s a punchy dressing with a touch of balsamic and dijon, some fresh lemon, an elegant bite of shallots, and of course, a lot of fresh chives. 

The dressing balances the richness of the burrata and tempers the salty kick of the ham. It packs the bruschetta with so much flavor, and it gets soaked up with the craggily bread and creamy burrata curds. Best of all, it makes this prosciutto bruschetta easy to enjoy year round (assuming you can find chives at your local grocery store-- we always can). 

Be warned though, this is a messy toast in the best possible way. Spills of cold burrata, velvety bites of prosciutto and flavorful drips of vinaigrette. It's everything you could want!

what you need for this prosciutto bruschetta recipe

• crusty bread
• olive oil
• salt and pepper
• burrata
• prosciutto
• garlic
• lemon juice
• balsamic vinegar
• djion mustard
• shallot
• chives

how to make prosciutto bruschetta

1. make chive vinaigrette
2. brush sliced bread with olive oil and bake until crusty but still springy
3. rub garlic over toast, let cool
4. tear burrata over the toast, top with prosciutto and drizzle with chive dressing
5. enjoy!

tips:

• Make sure to buy thinly sliced prosciutto! It should be sliced so thinly you can see light through the meat, otherwise it will be tough and chewy. Good prosciutto should have a supple, buttery and melt in your mouth texture-- most of which will naturally follow from paper thin slices!
• To prevent watery toast, I like to transfer a burrata ball to a paper towel-line plate and gently dab it to dry the outside. Then tear half a ball over each piece of toast, carefully catching the curds as they spill out and keeping them on the bread.
• Feel free to substitute any soft herb in place of the chives! Oregano, parsley, mint, or tarragon (or a mix of your favorites!) all work great.

more bruschetta, crostini and toast recipes to try!

burrata crostini with blackberries, prosciutto and sage

fava bean toast with ricotta and crispy prosciutto

greens and giant beans on toast

smoked salmon crostini with creme fraiche

wild mushroom toast with brown butter, ricotta and parsley

Watch our holiday party appetizer web story here!

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