Creamy burrata and prosciutto pairs perfectly with a sweet drizzle of honey for a perfect little bite every time. It’s one of those appetizers that feels fancy but only takes a few minutes to assemble. It’s perfect on a charcuterie board or as a standalone appetizer!
Simple ingredients that add up to incredible flavors and textures make this easy recipe something special! Burrata cheese brings a creaminess that pairs beautifully with the salty, slightly sweet prosciutto. The honey adds just the right touch of sweetness, rounding everything out without being overpowering.
It’s effortless yet impressive – the best kind of recipe! It tastes like you put in a lot of effort, but it’s incredibly easy to pull together. The most difficult part of the recipe is waiting for the crostini to crisp while they’re in the oven.
Ingredients and Substitutions
Crostini
Crispy crostini made from a baguette provides the perfect size and texture for the base. If you don’t have a baguette, make sure your bread isn’t too soft or dense that it won’t hold up to the toppings.
Burrata Cheese
Burrata has a creamy inside that you can’t get with any other cheese – it’s just incredible! If you can’t find burrata, fresh mozzarella is a decent backup, but it won’t quite have that creamy center that makes these burrata and prosciutto crostini stand out. Most grocery stores carry burrata, and I get mine at Trader Joe’s (highly recommend).
Prosciutto
It has a perfect salty, slightly sweet profile that pairs amazingly with burrata cheese. It’s a little pricey, but you don’t need much as a little goes a long way! You could swap in Serrano ham or even thinly sliced smoked turkey for something a bit different. Check out our list of the best meats for a charcuterie board to get even more ideas.
Honey
Don’t underestimate how much a simple drizzle of honey can transform a few humble ingredients into something amazing. The honey adds a natural sweetness that balances the other flavors. You might even try creamy whipped honey, although you’ll want to add just a tiny amount directly to the crostini instead of a drizzle on the top.
Fresh Herbs
Fresh thyme or basil work best (we’re personally partial to basil), and don’t underestimate its importance to the final flavor of this recipe. Don’t be tempted to use dried! There’s a time and a place for dried herbs, but you’d be better going without the herbs completely (which is also not recommended).
A few tips for the perfect Burrata and Prosciutto combination
Toast your crostini to perfection
Make sure your bread slices are evenly thin and toast them just until they’re golden brown. If your crostini isn’t toasted enough, it won’t stay crisp when topped and it could get slightly soggy if it’s sitting on a charcuterie board for any length of time. But too dark and they’ll have more crunch than you want.
Use room temperature burrata
Let the burrata sit out for about 30 minutes before serving so it’s soft and creamy. If it’s too cold, it won’t spread or melt on the crostini as nicely.
Drizzle honey sparingly
A little honey goes a long way here; drizzle it lightly so it complements rather than overpowers the flavors. You can always add more if you need a bit more sweetness, or even set a little dish of honey out so guests can add more if they like.
Keep the herbs fresh
Add the herbs just before serving to make sure they’re as fresh as possible. If the basil leaves are large, simply tear them or give them a quick chiffonade before adding.
Assemble last minute
Put the crostini together right before serving so everything stays crispy and fresh. If you assemble them too early, the bread may get soggy from the cheese or honey. It only takes a few minutes and it’s worth it!
Wine Pairings
Prosecco
This is such a great choice to pair with burrata and prosciutto! Its slight sweetness balances the other flavors nicely.
Sauvignon Blanc
A crisp white with herbal notes that complements the fresh herbs and cuts through the richness of the cheese.
Pinot Grigio
Refreshing and light, this wine won’t overpower the delicate flavors.
Rosé
A dry rosé with bright acidity highlights the honey’s sweetness and pairs well with the salty meat. Go for a sparkling version if you’re celebrating something special. Or even if you’re not!
Freezing & Storing Leftovers
Freezing:
Freezing isn’t recommended for this recipe. It would be wonderful if it worked (I could definitely see myself taking a couple out just for me after a long day of work to go with a glass of wine) but it’s so simple to assemble that it’s recommended to just keep the ingredients on hand.
Storing:
Once these crostini are assembled, they won’t store well (the bread sadly won’t stay crisp). It’s better to store the ingredients separately and assemble them later to keep textures at their best. If the bread is too soft after a stint in the fridge, you can re-crisp them in the oven.
Ways to Use Leftovers
Personally, I’ve never once had leftovers of burrata and prosciutto, but your mileage may vary. Here are a few ways to enjoy them:
Burrata Salad
Combine leftover burrata with mixed greens, cherry tomatoes, and a drizzle of olive oil and balsamic vinegar for a quick salad. You can also slice a fresh tomato, add the burrata and prosciutto, and drizzle on a little extra virgin olive oil and balsamic glaze. Try crisping the prosciutto with a tiny amount of oil in a skillet first, then crumble it over the salad – incredible!
Breakfast Toast
Top toasted bread with burrata, chopped prosciutto, and a fried egg. This would also work for avocado toast.
Flatbread Pizzas
Add burrata and prosciutto to flatbread and bake until it’s hot, then sprinkle with herbs and a give it a light honey drizzle. Basically, it’s a “pizza” version of this recipe!
You can aslo serve any leftovers alongside another appetizer, like this crostini with ricotta and figs.
FAQs
Can I use frozen burrata for this recipe?
Frozen burrata isn’t recommended because it changes the texture and can get watery when thawed. Fresh is definitely the way to go here.
Is it okay to skip the prosciutto?
Sure, you can skip the prosciutto for a vegetarian-friendly version. Sun-dried tomatoes would be delicious, too, just use a light hand.
Can I make the crostini ahead of time?
Yes, you can toast the bread a day ahead and store it in an airtight container. Just toast briefly again before topping to refresh the crunch.
What type of honey works best?
Mild-flavored honeys like clover or wildflower work well so the sweetness doesn’t overpower other flavors.
Can I add nuts for extra crunch?
Absolutely, chopped toasted walnuts or pine nuts sprinkled on top can add a nice texture and nutty flavor. Our list of the best accoutrements for a charcuterie board might give you even more ideas!
Why isn’t my crostini crispy?
Make sure to toast the bread long enough with a coat of olive oil on both sides. If crostini gets soggy, toast a second time before assembling.
My burrata isn’t as smooth as I’d like
Let the cheese sit out at room temperature so it becomes creamy and spreadable.
This Burrata and Prosciutto Crostini recipe somehow makes you feel fancy without any fuss. You’ll get creamy, salty, sweet, and fresh in every bite!
Looking for more crostini ideas? Give one of these a try:
Burrata and Prosciutto Crostini with Honey & Herbs
The amounts and ingredients in this recipe are mostly suggestions, as this combination of flavors is incredible no matter what you do! Use more or less cheese or prosciutto, a little extra honey, or even a completely different herb. Hot honey would also be incredible!
Ingredients
- 1 baguette, sliced into 1/2-inch thick rounds
- 2 tbsp olive oil
- 8 oz burrata cheese (room temperature if possible)
- 6 oz thinly sliced prosciutto
- 2 tbsp honey
- 1 tbsp fresh thyme leaves (or basil)
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat your oven to 375F. Arrange the baguette slices on a baking sheet and brush each side lightly with olive oil.
- Toast the baguette slices in the oven for about 8 to 10 minutes, flipping them halfway through until both sides are golden brown and crispy (they'll crisp more as they cool).
- Take the burrata out of the fridge and let it rest at room temperature for 30 minutes.
- Assemble the crostini by tearing or folding the prosciutto into bite-sized pieces and place it gently over the crostini. Place a spoonful of burrata on each slice.
- Drizzle a small amount of honey on top of each crostini, making sure not to add too much to keep the flavors balanced. Sprinkle the fresh herbs evenly over every crostini.
- Finish with a light pinch of salt and freshly ground black pepper. Serve immediately.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving:Calories: 141Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 515mgCarbohydrates: 13gFiber: 0gSugar: 3gProtein: 8g
The nutrition information is HIGHLY estimated. For more accurate information, we suggest using an online nutrition calculator and entering the exact amounts you use for your particular board.
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