Name: How to Make a Burrata, Tomato & Prosciutto Tartine
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: Slices of good country Italian bread toasted; Burrata cheese; Sliced tomatoes; Good prosciutto; Butter or olive oil for toasting the bread; Basil (or regular) olive oil for drizzling; Salt to sprinkle on the tomatoes; Black pepper also for the tomatoes

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How to make this burrata, tomato, and fried prosciutto tartine with basil olive oil. With summer winding down and fall in full swing, I’m always searching for a recipe to use the last of my summer tomatoes. Nothing is better than fresh tomatoes straight from the vine and warmed by the sun. I will miss them once they’re gone.

Burrata, tomato and prosciutto tartines are a very nice way to use the last of your summer tomatoes. They are served on small blue and white plates withe a French tea towel next to them.

Today’s tartine is a bit of a twist on the classic BLT. I’m using fresh, creamy burrata cheese, tomatoes right off the vine, and prosciutto. But the twist is frying the prosciutto, just like you would bacon. The salty flavor and tender crispiness are such a treat.

These tartines are perfect for an appetizer, lunch, or light dinner.

Have you ever wondered what the difference is between fresh mozzarella and burrata?

I certainly have. So, I decided to find out.

Mozzarella vs. burrata: what’s the difference?

Mozzarella and burrata are two types of Italian semi-soft cheese. While similar, they are different, and I like to use them depending on the dish I’m making.

Both cheeses are made from cow’s milk or water buffalo’s milk.

Mozzarella has a firm but elastic texture. You can slice it and hold it’s shape. It’s perfect for melting on pizza, chicken parm, or in a salad.

Burrata, on the other hand, is mozzarella that’s been formed into a thin casing and then filled with soft, stringy curd and cream called stracciatella.

The Ingredients for a burrata, tomato, and fried prosciutto tartine:

Sliced tomatoes and sea salt rest on a marble cutting board. They are surrounded by bowls of prosciutto and burrata. Next to them on a wood cutting board are slices of Italian country bread.

Slices of good country Italian or French bread toasted
Burrata cheese
Sliced tomatoes
Good prosciutto
Butter or olive oil for toasting the bread
Basil (or regular) olive oil for drizzling
Salt to sprinkle on the tomatoes
Black pepper

Some substitutions you could use

Cherry tomatoes or heirloom tomatoes
Super-thinly sliced French ham
You could also include some fresh basil on the tomatoes
You could substitute sourdough for the bread
A drizzle of balsamic vinegar in place of or in addition to the olive oil would be ok

The equipment you’ll need

Panini Press, oven broiler, or cast iron skillet for toasting bread
Frying pan or cast iron skillet for the prosciutto
Baking sheet if you’re toasting the bread in the oven/under the broiler

Instructions for how to make this burrata, tomato & prosciutto tartine

Start by frying the prosciutto for just a few minutes on each side until it’s crispy. Don’t overcook the prosciutto or, in my opinion, it will get bitter. Next, toast the bread. On each slice of toast, spread a portion of the burrata cheese – thickness as desired.

Toasted bread on a wooden cutting board is surrounded by fried prosciutto, a bowl of burrata and freshly sliced tomatoes right off the vine.

Toasted bread is topped with fresh burrata and is waiting for the sliced tomatoes and fried prosciutto.

Top the cheese with the tomatoes and salt and pepper to taste. Drizzle tomatoes with basil olive oil and top with the fried prosciutto.

Toasted bread is sitting on a wooden cutting board and is topped with fresh burrata and sliced tomatoes.

Serve immediately and enjoy!