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Tomato Butter & Burrata Crostini is one of those quick and easy appetizers that everyone always loves. Perfect for your next dinner party or add a side salad and call it girl lunch. By far one of my most popular recipes to date and with good reason! It is DELICIOUS, versatile and very easy to make. To be honest, I would be happy if you just tried the tomato butter on pasta or even as part of the most epic cheesy tomato bread .
Why You’ll Love Tomato Butter & Burrata Crostini
The tomato butter just takes it to a whole new level, it is an umami bomb, especially when combines with the rich butter. Using the small burrata balls makes it extra special so everyone can cut into their own and have the cream ooze out. You can have this delicious appetizer ready in 20 minutes or less. The flavors and textures just come together so nicely.
Substitutions
You can substitute the prosciutto for any of your favorite cold meats, such as salami, mortadella (my personal fave) or calabrese. If you can’t find the smaller burrata balls, you can cut a larger one in half or quarters, you can also use fresh mozzarella.
Recipe Tip
Warm up the the water, the burrata comes packed in so it is nice and creamy.
Tomato Butter & Burrata Crostini
Ingredients
- 5 tbsp room temp butter, kerrygold
- 2 tbsp tomato paste
- 1/4 cup parmigiano reggiano
- Salt and pepper to taste
- 4 slices ciabatta bread
- 4 -2 oz burrata balls, belgioioso
- 8 thin slices of prosciutto
- Drizzle of olive oil
- Chives
- Flaky sea salt
Directions
- Mix the butter, tomato paste, salt, pepper & parmigiano
- Smear it on the bread
- Bake at 375 for 13-15 minutes, and check at 10 minutes to make sure it isn’t burning
- Add the prosciutto to the bread, then the burrata and cut it open
- Drizzle olive oil, black pepper, flaky sea salt and chives
Nutrition information is automatically calculated, so should only be used as an approximation.
