Burrata e Prosciutto con Fichi e Rucola su Crostini
These crostini are crisp, creamy, salty, and sweet all at once. Cool burrata and silky prosciutto melt into warm toasted bread, while fresh figs, rocket, and a touch of honey give the dish brightness and elegance.
Nutrition · per serving
Ingredients
9 itemsCrostini
Topping
Tips
- •For the best texture, use burrata at cool room temperature for 10-15 minutes if time allows; the center will be softer and more aromatic.
- •If figs are very ripe, add them at the last moment so they do not slide off the crostini.
- •A few drops of balsamic glaze can be added, but keep it light so it does not overpower the burrata and honey.
- •This works well as a starter, light lunch, or part of an antipasti spread.
Steps
- 1
Preheat a grill pan, skillet, or toaster. Brush both sides of the bread slices with the olive oil.
4 slices (about 120 g total) ciabatta or rustic bread, sliced10 ml extra-virgin olive oil - 2
Toast the bread for 2-3 minutes per side until golden and crisp at the edges but still slightly tender in the center. This contrast helps the crostini hold the creamy burrata without becoming hard.
4 slices (about 120 g total) ciabatta or rustic bread, sliced - 3
While the bread toasts, quarter the figs and gently tear the burrata open so the creamy center is ready to spread. Separate the prosciutto slices into loose ribbons for easier layering.
2 medium (about 100 g) fresh figs200 g burrata60 g prosciutto crudo - 4
Arrange the warm crostini on plates. Spoon and spread the burrata over each slice, letting some of the stracciatella settle into the surface of the toast.
4 slices (about 120 g total) ciabatta or rustic bread, sliced200 g burrata - 5
Drape the prosciutto over the burrata, then top with the figs and a small tuft of rocket. Season lightly with flaky sea salt and black pepper; go easy on the salt because the prosciutto is already salty.
60 g prosciutto crudo2 medium (about 100 g) fresh figs30 g rocket1 g flaky sea salt0.5 g black pepper - 6
Finish with a thin drizzle of honey and serve immediately while the crostini are still crisp and the burrata is cool and creamy.
10 g honey
Origin & History
This style of antipasto combines classic Italian contrasts: creamy fresh cheese, cured ham, peppery greens, and fruit. Burrata comes from Puglia, while prosciutto crudo is made across several regions of Italy, and serving them on crostini reflects the Italian tradition of simple toasted bread topped with high-quality seasonal ingredients.
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