Burrata Caprese & Prosciutto Bruschetta
1 heaping cup diced tomatoes*
1 small garlic clove, finely minced
2-3 pinches kosher salt
2-3 pinches black pepper
extra virgin olive oil, divided
5 large fresh basil leaves, julienned – more to garnish
1 large slice of baguette bread, approximately 1 inch thick and 5-6 inches long
2-3 ounces fresh burrata cheese
1 slice prosciutto, torn into pieces
2 pinches red pepper
In a small bowl, mix together the tomatoes, garlic, kosher salt, black pepper, ½ tablespoon extra virgin olive oil, and julienne basil. Set aside.
Brush both sides of the baguette slice with olive oil and broil in the oven until golden brown.
Taste the tomato mixture and add additional kosher salt and black pepper as needed. Pile the mixture on top of the toasted baguette slice. Top the with the burrata cheese and torn prosciutto.
Drizzle the bruschetta with additional extra virgin olive oil and sprinkle with red pepper. Garnish with additional basil leaves.
*If I can find them, I like using small heirloom tomatoes as they are often times sweeter but Romas or other ripe tomatoes are just as delish.
The Culinary Chronicles and all Photography by Nam Nguyen are licensed under a Creative Commons Attribution-No Derivative Works 3.0 United States License.