Crispy Crostini Topped with Burrata and Prosciutto

Absolutely delicious and simple to prepare, these burrata crostini with prosciutto, apple and a shallot-arugula salad are an ideal appetizer for a dinner party or holiday gathering. The combination of creamy burrata, salty prosciutto, crisp baguette and a bright, tangy apple-arugula dressing creates a balance of textures and flavors that feels both elegant and effortless. These crostini come together quickly and make a beautiful, crowd-pleasing starter anyone can assemble.

This recipe description previously noted the use of affiliate links. The recipe and tips below focus on ingredients, preparation and serving suggestions so you can make these crostini with confidence.

Why you’ll love this recipe

• A perfect balance of flavors and textures. Creamy burrata pairs with salty prosciutto and a crisp, toasted baguette, while the apple-arugula salad adds peppery bite and bright acidity.
• Fast and approachable. This appetizer comes together in about 20 minutes, so it’s easy to prepare for guests without spending all afternoon in the kitchen.
• Flexible and elegant. It’s an elevated starter that’s simple to scale up or adapt for seasonal fruit, different greens, or alternative cheeses like fresh mozzarella if you prefer.

Key ingredients and variations

• Baguette: Use a good-quality baguette or a ciabatta-style loaf. Slice on the diagonal for longer, elegant crostini.
• Olive oil: A light brush of olive oil before toasting gives the bread color and crunch.
• Burrata: The soft, creamy interior is ideal for spreading on toasted bread. Fresh mozzarella can be used as an easy substitute.
• Prosciutto: Thinly sliced prosciutto adds savory, salty depth. Tear slices by hand for a delicate texture.
• Arugula: Peppery arugula complements the rich cheese. You can swap microgreens or baby mixed greens if desired.
• Apple: Adds a sweet, crunchy contrast—Honeycrisp, Pink Lady, Fuji, Gala or Granny Smith are all great options. Pears work well as a seasonal alternative.
• Simple vinaigrette: Olive oil, red wine vinegar and finely chopped shallot make a quick dressing. Use shallot for a mild, sweet onion flavor; red onion will also work in a pinch.

How to make burrata crostini

• Preheat your oven to 400°F (200°C).
• Slice the baguette on the diagonal into ½-inch thick slices to yield about 15–20 crostini.
• Arrange the slices in a single layer on a large baking sheet. Brush each side lightly with olive oil. Bake for 4–5 minutes, turn each slice, then bake another 3–4 minutes until golden but not overly hard. Remove and let the crostini cool on the sheet.
• In a bowl, whisk 1 tablespoon olive oil with 1 tablespoon red wine vinegar and 1 tablespoon finely chopped shallot. Toss in 3 cups arugula and half an apple, thinly sliced or chopped. Season with a pinch of salt and a few grinds of black pepper. Dress the greens just before assembling so they stay crisp.
• To assemble: place torn pieces of burrata on each toasted slice, top with a bit of prosciutto and finish with a small mound of the arugula-apple salad. Serve immediately.

Tips

• Don’t overbake the bread: Slightly crisp crostini are best so the texture contrasts with soft burrata.
• Use fresh, high-quality ingredients: The dish is simple, so flavor depends on ingredient quality.
• Dress greens at the last minute: Add dressing right before assembling so the arugula stays vibrant and not wilted.
• Slice apples right before serving: This prevents them from browning and keeps them crunchy.

Frequently Asked Questions

Ingredients (makes about 15 crostini)

• 1 baguette
• 2 tablespoons olive oil, plus 1 tablespoon for the dressing
• 8 ounces burrata
• 8 ounces prosciutto, thinly sliced
• 3 cups arugula
• ½ apple, thinly sliced or chopped
• 1 tablespoon red wine vinegar
• 1 tablespoon finely chopped shallot
• Pinch of salt and freshly ground black pepper

Notes

• Apple selection: Honeycrisp, Pink Lady, Gala, Fuji or Granny Smith all work well; choose based on your preferred sweetness and texture.
• Nutrition values vary based on portion size and brands of ingredients used; the values in some recipe tools are approximate.