The Only Crostini Recipe You’ll Ever Need

Foolproof Prosciutto & Burrata Crostini | Kailley's Kitchen

Hey, guys!! Today, I want to share with you my all-time FAVORITE five-ingredient appetizer recipe! It’s completely foolproof (seriously– it requires minimal effort, doesn’t require exact measurements, and best of all: it’s pretty much impossible to screw up), and despite the short ingredients list, packs a UFC-sized punch of flavor into every bite.

As the holidays approach, it’s important to gather a few last-minute recipes to keep in your back pocket for those occasions when time is of the essence; whether you’re looking to elevate your game day spread, impress friends at a holiday party, or (as is most often the case for me) prepare yourself an easy, hassle-free appetizer-for-dinner meal, make these prosciutto and burrata crostini your go-to recipe.

Whenever I’m too lazy to actually cook dinner (which is most times, thanks to the advent of food delivery services like Post Mates, Try Caviar, Door Dash, and Grub Hub– truly, the blessing and the curse of living in Chicago), I swing by my local grocery store and pick up provisions to make these little guys. And when, after the feeding frenzy has subsided, I realize I have singlehandedly polished off half a baguette and a pound of Burrata and prosciutto, I always regret nothing.

And yeah, I know they’re hardly groundbreaking, but if you’ve never combined these ingredients this way, I feel bad for you, son. I’ve got 99 problems but a crostini ain’t one.

Over and out.

Foolproof Prosciutto & Burrata Crostini

Foolproof Prosciutto & Burrata Crostini | Kailley's Kitchen

Foolproof Prosiutto & Burrata Crostini | Kailley's Kitchen

Foolproof Prosiutto and Burrata Crostini

Yield: 16-20 crostini


  • 1 French baguette
  • 16 ounces fresh Burrata
  • 4 ounces thinly-sliced Prosciutto di Parma
  • About 20 fresh basil leaves
  • Extra virgin olive oil
  • Fleur de Sel


  1. Warm baguette in the oven for 6 minutes at 325 degrees F so that the crust crisps up
  2. Remove baguette from oven and slice into 1/2-inch medallions
  3. Top each bread medallion with a spoonful of Burrata and half a slice of Prosciutto di Parma
  4. Drizzle with olive oil
  5. Place a basil leaf on each crostini
  6. Finish with a light sprinkle of Fleur de Sel
  7. Serve immediately


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