These prosciutto crostini are one of the easiest appetizers you can make, and one of the prettiest! Toasted baguette gets a spoonful of creamy burrata, salty prosciutto, a fresh basil leaf and a drizzle of sweet balsamic glaze. They take about 20 minutes from start to finish, and you can toast the bread ahead of time, which makes them perfect for holiday parties.
I love entertaining with a charcuterie board because guests can build their own bites according to their favorites. But sometimes it's nice to do that for them, which is where these prosciutto crostini comes in. A few finished crostini placed around a board look gorgeous, plus guests can still enjoy the other ingredients on their own.
Ingredients for prosciutto crostini
- Baguette: A standard French baguette is perfect for making homemade crostini, but store-bought crostini work too if you're short on time.
- Olive oil and salt: Just enough to brush the bread so it gets nice and golden brown.
- Burrata: Burrata is fresh mozzarella with a soft, creamy center (it's one of my favorite cheeses). Let it sit out for 15 to 20 minutes before you assemble the crostini so it's softer and easier to spoon.
- Prosciutto: Any type of prosciutto will work well, as long as it's thinly sliced. And it's dry-cured so there's no need to cook it.
- Fresh basil: Small leaves look the best, or you can cut them into ribbons. If you only have dried, skip the basil completely.
- Balsamic glaze: Use a glaze, not plain balsamic vinegar. The glaze is thick and sweet, so it clings to the toppings instead of running down and soaking into the bread.
If you'd rather use another cheese, see our guide to the best cheese and wine pairings for prosciutto for some ideas.
How to make prosciutto crostini
- Toast the bread: Slice the baguette about ½ inch thick, brush each slice with olive oil, sprinkle lightly with salt and bake at 400°F for 8 to 10 minutes, until they're golden at the edges. Our guide to making crostini covers making them in the air fryer or on a grill, and has make-ahead tips.
- Add the burrata: Once the crostini have cooled, top each one with a small spoonful of burrata. Try to get a little outer shell and some creamy center onto each one (just use a spoon for this).
- Add the prosciutto: Tear each slice in half and loosely fold or "ruffle" one piece onto each crostini. Ruffled prosciutto stands up taller and looks much prettier than just laying it flat.
- Finish and serve: Top each one with a small basil leaf, then drizzle with the balsamic glaze just before serving. Add a crack of black pepper if you like, too!
Tips for the best crostini
- Let the crostini cool completely on a wire rack before topping them. They'll cool quickly (within minutes).
- Pat the burrata dry! It's packed in liquid which can quickly turn your crostini soggy. Drain it and give it a quick blot with a paper towel.
- Glaze just before serving. Balsamic glaze can soften the crostini if it sits too long.
- Use a squeeze bottle or a spoon to drizzle the glaze in thin, even lines.
Variations
- Try a different cheese: Fresh mozzarella, ricotta or goat cheese would all be delicious. Or try our whipped ricotta crostini!
- Add fruit: A thin slice of a fresh peach would be perfect in the summer. A slice of fig or pear is a great choice in fall and winter. It's better to add a few thin slices than one thicker slice because they stay put better and they're easier to eat.
- Add a little jam: Spread a little bacon fig jam on the bread (just before the burrata) for even more flavor.
- Make crispy prosciutto: Bake the slices at 400°F for 8 to 10 minutes, just until they're crisp, then break them into large pieces before using them as a topping.
- Add greens: A few leaves of peppery arugula under the prosciutto are delicious!
- Make it sweet: Skip the balsamic and finish it with honey and fresh herbs instead, like in our burrata and prosciutto crostini with honey and herbs.
Make-ahead and serving tips
You can toast the crostini a day or two ahead and store them in an airtight container at room temperature (don't put them in the refrigerator or they can get soft). Assemble them no more than an hour before you serve them, and add the glaze just before.
Plan on 2 to 3 crostini per guest when they're one of several appetizers. If your spread is on the larger side, our charcuterie per person calculator can help you plan everything else. For a bigger spread, serve them alongside prosciutto wrapped dates, which can be stuffed and wrapped a day ahead.
These look beautiful lined up along the edge of a charcuterie board, or on their own platter alongside a meat board and a bowl of olives.
Frequently asked questions
Can you make prosciutto crostini ahead of time?
Yes, but assemble them within an hour of serving so the crostini don't get soggy, and don't add the balsamic glaze until just before. You can also toast the crostini a day or two ahead of time and keep them in an airtight container at room temperature.
Do you need to cook the prosciutto?
Nope! Prosciutto is dry-cured and is meant to be eaten as is. But you can crisp it in the oven if you prefer.
Can I use fresh mozzarella instead of burrata?
Definitely, just tear it into small pieces or slice it thinly. It's firmer and less creamy than burrata, but it's still delicious!
Can I use balsamic vinegar instead of glaze?
Not straight from the bottle, it's too thin and will drip down and soak into the bread. But it's easy to make your own balsamic glaze.
What wine goes with prosciutto crostini?
Prosecco, Pinot Grigio or Lambrusco all pair well with the salty prosciutto and creamy burrata. See our prosciutto pairing guide for more ideas.
More crostini recipes
- Apricot & Brie Crostini
- The Perfect Crostini Caprese
- Whipped Ricotta Crostini with Figs and Parma Ham
- Hot Honey Halloumi
Looking for more? How to Make Crostini has all of our favorite topping ideas in one place.
If you make these, I'd love to hear how they turned out! Leave a star rating in the recipe card below.
📖 Recipe
Prosciutto Crostini with Burrata & Balsamic Glaze
Crunchy homemade crostini topped with creamy burrata, salty prosciutto, fresh basil and sweet balsamic glaze. Ready in 20 minutes and easy to prep ahead for holiday parties!
Ingredients
- 1 baguette (or 16 store-bought crostini)
- 2 tablespoons olive oil
- ¼ teaspoon kosher salt
- 8 oz burrata cheese
- 4 oz thinly sliced prosciutto (about 8 slices)
- 16 small fresh basil leaves
- ¼ cup balsamic glaze
- Freshly ground black pepper (optional)
Instructions
- Preheat the oven to 400°F. Slice the baguette into 16 rounds about ½ inch thick and arrange them on a baking sheet. Brush with the olive oil and sprinkle with salt. (Skip this step if you’re using store-bought crostini.)
- Bake for 8 to 10 minutes, until golden at the edges. Let cool completely.
- Meanwhile, take the burrata out of the fridge, drain it and pat it dry. Let it sit for 15 to 20 minutes to soften.
- Top each crostini with a small spoonful of burrata.
- Tear each prosciutto slice in half and loosely fold one piece onto each crostini.
- Add a fresh basil leaf, then drizzle with the balsamic glaze just before serving. Finish with a crack of black pepper, if you like.
Notes
- You can toast the crostini up to 2 days ahead and store them airtight at room temperature.
- Assemble them within an hour of serving and add the glaze just before.
- Fresh mozzarella works in place of burrata.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving:Calories: 85Total Fat: 6gSaturated Fat: 2gUnsaturated Fat: 3gCholesterol: 16mgSodium: 330mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 5g
The nutrition information is HIGHLY estimated as we don't typically provide exact amounts for our charcuterie boards. 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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