Five ingredients. Ten minutes. The kind of appetizer people ask about for weeks. Truffle Salt Crème Honey is the quiet luxury in this dish — it bridges the richness of the burrata and the acidity of the prosciutto without overwhelming either.
Ingredients
- 1 baguette, sliced on the bias ½ inch thick
- 2 balls fresh burrata (4 oz each)
- 3 tbsp Black Barn Apiary Truffle Salt Crème Honey
- 4 oz thinly sliced prosciutto di Parma
- Good quality extra virgin olive oil
- Flaky sea salt
- Fresh cracked black pepper
- Fresh basil or micro arugula to finish
Method
- Preheat grill pan or broiler to high. Brush baguette slices lightly with olive oil on both sides.
- Grill or broil until golden and charred at the edges, about 2 minutes per side. Set aside to cool slightly — they should be crisp but not brittle.
- Arrange crostini on a serving board or platter. Tear burrata over each piece, letting the cream spill naturally.
- Drape a torn piece of prosciutto over each crostini.
- Spoon Truffle Salt Crème Honey generously over each piece.
- Finish with a few drops of your best olive oil, a pinch of flaky salt, and cracked pepper. Top with torn basil or micro arugula.
- Serve immediately — burrata waits for no one.
Chef's Notes
Make the crostini up to two hours ahead and keep uncovered at room temperature — they improve as they cool. Assemble only at the last moment. A glass of Champagne or a crisp Soave is the only correct pairing.
