A crostini is the ultimate base for a fantastic appetizer. Pair them with the right combination of meat, cheese, fruit, or spreads and you’re bound to have a delicious and addicting snack. This burrata crostini is simple yet elegant—made with crispy prosciutto, generous dollops of burrata, and the perfect garnishings of lemon zest, honey, and thyme.

Burrata Crostini With Prosciutto

Brooke Eliason
Servings: 30 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Difficulty: Easy
This burrata crostini with prosciutto is elegant and delicious, but tremendously easy to make and perfect for a crowd.


  • 1 baguette, sliced into 1/2-inch slices, about 30 slices
  • 2-3 tablespoons extra virgin olive oil, plus more for garnish
  • 1/4 lb prosciutto crudo, very thinly sliced
  • 8 oz burrata
  • zest of 2 lemons
  • honey, for garnish
  • 1 bunch fresh thyme or fresh oregano, for garnish


  • Preheat the oven to broil and position the rack on the top. Place the baguette slices on a rimmed baking sheet. Using a basting brush or squeeze bottle, brush or drizzle the olive oil all over the tops of the baguette slices. Broil for 1-2 minutes, watching carefully, until the crostinis are lightly golden brown.
  • Add the thinly sliced prosciutto to the tops of each baguette slice, tearing as needed to evenly distribute the prosciutto across all pieces of bread. Return to the broiler and broil until the prosciutto is slightly crisp and aromatic, approximately 1-2 minutes more.
  • Using your hands or a knife, split the burrata and gently place on top of the crisped prosciutto, dividing the burrata evenly among the crostinis. Using a microplane zester, grate the zest of two lemons on top of the burrata-topped crostinis, tapping the lemon against the grater as needed occasionally to release the zest from the zester.
  • Drizzle each crostini with extra virgin olive oil and honey, followed by a sprinkle of fresh thyme or oregano leaves*. Serve immediately.


  • 1 microplane zester


*If using thyme make sure it is removed from the stem; if using oregano leaves, finely chop before using as garnish.

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