13 Oct Burrata Prosciutto di Parma Bruschetta
Burrata Prosciutto di Parma Bruschetta
An easy appetizer for any last-minute entertaining! These crunchy grilled bites have a rustic elegance, with the delicate flavor of Prosciutto di Parma and burrata, a creamy epicurean relation to the mozzarella family. The Balsamic dressing gives a little acidic punch, with arugula adding a peppery nuttiness to this substantial appetizer for any occasion.
- French baguette sliced 1-inch thick
- 2 garlic cloves
- 16 ounces burrata
- 12 ounces Prosciutto di Parma
- 3-4 cups arugula
- freshly ground pepper
- kosher salt
- 6 tablespoons extra-virgin olive oil
- 4 tablespoons balsamic vinegar
- 2 teaspoon dijon mustard
- 1 teaspoon soy sauce low sodium
- 2 teaspoon honey
- 2 teaspoons roasted garlic
- pinch of red pepper flake
- pinch freshly ground pepper
- Combine all dressing ingredients in a mini food processor. When the dressing is emulsified, you will see the color turn a creamy light brown. (An emulsion happens when two substances that ordinarily do not mix are forced to combine.) If you do not have a mini food processor, you can easily whisk ingredients into a medium bowl. Add balsamic, dijon, soy sauce, honey, roasted garlic, red pepper flake, salt, and pepper to the bowl; while whisking vigorously, add olive oil once the mixture has emulsified, set aside.
- Note: You will have extra dressing leftover.
- Slice baguette in 1-inch angled slices. Brush bread with olive oil on both sides. Take the skin off a garlic clove, cut in half, rub each slice of bread with the garlic half, and grill until brown. You can bake bread in the oven at 350 degrees if you don’t have access to a grill. Toss arugula lightly with a little of the dressing pinch of salt. Begin assembling bruschetta by adding a slice of Prosciutto di Parma to each slice. Next, add a slice of Burrata, arugula, freshly ground black pepper, and a little balsamic to each bruschetta.
- Place head of garlic in heavy tin foil and cover half or more with olive oil. Seal tin foil, roast on the grill or in the oven, using an oven-safe dish, at 400 degrees, until cloves are lightly brown and become tender. To extract roasted garlic, squeeze from the bottom of the clove, and the cloves will come out.
- I love having a few roasted garlic heads on hand; it takes away the sharp bite from the garlic and adds depth to mashed potatoes, dressings, spreads, or any recipe you use garlic! Place garlic in a glass jar with the roasted olive oil and refrigerate for later use; if the olive oil does not completely cover the garlic, just a little extra olive oil.
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