Grape, Burrata and Prosciutto Crostini
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Credit: Recipe courtesy of Chilean Fresh Fruit Association
The National Culinary Review, May 2016
1 baguette, cut at angle into 25 (¼-inch) slices
5 T. + 2 t. extra virgin olive oil, divided
25 large (or 50 small) Chilean grapes, red, black and/or green
1 t. balsamic vinegar + additional splashes for serving, if desired
½ lb. (or 13 slices) thinly sliced prosciutto
8 oz. Burrata or fresh mozzarella
Freshly ground black pepper
25 basil leaves
1. Preheat oven to 350°F. Place baguette slices on large baking sheet; brush each side with extra virgin olive oil. Toast in hot oven 5 minutes; flip, bake another 5 minutes, or until golden-brown.
2. Warm 2 t. olive oil in large skillet over medium-low heat. Add grapes to pan; toss to coat in warm oil, cooking gently 1-2 minutes (grapes should be warmed through but still firm). Add 1 t. balsamic vinegar to grapes.
3. Divide each slice of prosciutto lengthwise into 2 pieces. Blot Burrata with paper towel to remove excess water. Place toasted baguette slices on serving tray. Top each slice with 1 small scoop Burrata and 1-2 grapes wrapped loosely in prosciutto. Top each crostini with freshly ground black pepper and basil leaf. Drizzle on a little more balsamic, if desired.
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