Grape Burrata and Proscuitto Crostini

  • 1 baguette, cut at an angle into twenty five ¼ inch slices 2743
  • 5 tablespoons + 2 teaspoons extra virgin olive oil 2744
  • 25 large (or 50 small) Chilean grapes: red, black and/or green 2745
  • 1 teaspoon balsamic vinegar, plus additional splashes of balsamic for serving if desired 2746
  • ½ pound (or 13 slices) thinly sliced prosciutto 2747
  • 8 ounces Burrata or fresh mozzarella 2748
  • freshly ground black pepper 2749

Preheat oven to 350. Place baguette slices on a large baking sheet and brush each side of the bread slices with extra virgin olive oil. Toast bread in the hot oven for 5 minutes, flip and bake another 5 minutes, or until the slices are golden brown. In the meantime, warm 2 teaspoons of olive oil in a large skillet over medium-low heat. Add grapes to the pan and toss them to coat in the warm oil, cooking gently for 1-2 minutes. You want the grapes just warmed through, but still firm. Add one teaspoon of balsamic to the grapes. Divide each slice of prosciutto lengthwise into two pieces. Blot Burrata with a paper towel to remove any excess water. Place toasted baguette slices on a serving tray. Top each slice with a small scoop of Burrata and a glistening grape or two wrapped loosely in prosciutto. Top each crostini with freshly ground black pepper and a basil leaf. Drizzle on a little more balsamic, if desired. Makes 25 appetizers. Serves 6-8.