This creamy burrata crostini is layered with crispy prosciutto, a sweet and tangy blackberry honey sauce and fragrant fried sage leaves. Serve with sparkling wine for the best summer appetizer.
Line two baking sheets with aluminum foil. On one sheet, lay out prosciutto slices and bake until golden, browned and beginning to shrivel, 12- 15 minutes. On the remaining sheet, arrange bread slices in an even layer. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Bake for 8- 10 minutes, or until bread is golden brown on the edges but still springy in the center.
Meanwhile, make the blackberry sauce. In a small saucepan, whisk to combine 1 tbsp water with cornstarch. Add blackberries, honey and a pinch of salt and toss to coat. Bring to a boil over medium high heat, stirring constantly to prevent scorching, until berries have released their juice and mixture is fairly thick, about 3 minutes. Remove from heat and stir in apple cider vinegar. Let cool while you prepare the rest of the crostini.
Heat 2 tablespoons canola oil in a small skillet until shimmering. Add sage leaves in a single layer and cook until crisp, about 20 seconds. Transfer to a paper towel lined plate and sprinkle with salt. Repeat with remaining sage leaves.
To assemble crostini, layer a piece of toasted bread with a crispy prosciutto slice. Top with a slice of burrata, spoon blackberry sauce over top and garnish with a few fried sage leaves. Repeat with remaining crostini. Enjoy immediately.
Cook the blackberries as little as possible to retain their structure and fresh flavor. We just want to thicken the sauce, then turn off the heat!
Keywords: burrata crostini