Imagine this: You have one hour to buy groceries AND make an appetizer for a small dinner party. What would you make?
I love a good challenge, and this situation was my reality last weekend. I got a bit carried away with errands and random window shopping on a sunny Saturday afternoon, and completely lost track of time. I was on the hook for bringing an appetizer to my friend’s house for dinner, and hadn’t bought my ingredients, let alone decide on a recipe. And, the dinner started in roughly an hour…EEK!
One of my trusty go-to appetizers is Ina Garten’s Bruschetta with Peppers and Gorgonzola. It’s flavorful, simple to make, and plates gorgeously with the bright colors of the red and yellow peppers. Perfect for my dinner party, right? Unfortunately not this one. There’s significant prep time to julienne the peppers and cook them long enough so they caramelize. Absolutely no way I’d be able to pull this off in time!
However, I did like the idea of bringing a crostini or bruschetta to the party. They’re quick to assemble, simple to pack up, and easy to eat as finger foods. And, they can be topped with a variety of cheeses, meats, vegetables, etc.
So how did I come up with this recipe for Mushroom Crostini with Burrata and Prosciutto?
I happened to have a few different types of mushrooms (oyster and cremini) in my fridge, so I used that as a starting point. You can’t go wrong with chopped mushrooms sautéed in butter, right? For the base layer, I spread some creamy burrata cheese on the crostini. This was inspired by my neighborhood pizzeria that serves burrata with grilled bread and arugula. Burrata can be a little pricey, but I’ve found it for under $10 at Trader Joe’s (it’s still a treat!). If you can’t find it or want a more inexpensive alternative, you can use ricotta cheese. Between the burrata and sautéed mushrooms, I added a layer of thinly sliced prosciutto. Lastly, I drizzled truffle oil and sprinkled sea salt over the entire tray of assembled crostini.
All of the ingredients, from the baguette to the prosciutto, I was able to find at my local grocery store. I already had a few things on hand, such as the truffle oil (which is optional). I only had time for one grocery stop, and was prepared with substitutes in case certain ingredients weren’t available (such as ricotta instead of burrata). Once I had the ingredients, it took less than 30 minutes from start to finish to make the crostini!
Some helpful tips…
- Bake the crostini first! While they are in the oven, you can do double-duty by prepping and cooking the toppings.
- White wine adds great dimension and brightness to the mushrooms. Check out my post on freezing leftover wine, so you don’t need to buy a new bottle every time you need just a pour!
- While assembling the crostini, make a few different variations (no prosciutto, no mushrooms, etc.) This is especially good if you aren’t sure of the guests’ food allergies or dietary preferences.
- How many should you make? Estimate 5 crostini per person; that’s probably the maximum on average especially if no other appetizers are being served.
Based on the empty tray I brought home with me, I think it’s safe to say these were a hit!
What are some of your favorite crostini toppings? Leave a comment below – I’d love to try some new topping combinations next time!
- 1 baguette, sliced into ⅓ inch slices
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 2 balls burrata cheese
- 3 ounces prosciutto, thinly sliced and torn into strips
- ¼ pound cremini mushrooms
- ¼ pound oyster mushrooms
- 2 tablespoons unsalted butter
- 1 shallot, finely chopped
- 2 tablespoons dry white wine
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon chopped chives
- ½ lemon, juiced
- Truffle oil (optional)
- Sea salt (optional)
- Preheat oven to 375 degrees F.
- Arrange the crostini on a baking sheet. Brush both sides of crostini with olive oil, and season with salt and pepper.
- Bake for 5 minutes, then flip crostini over and continue baking for 5 minutes.
- Wipe off mushrooms with a wet paper towel to remove dirt. Roughly chop mushrooms into ¼ inch pieces.
- In a large saute pan, melt butter. Add shallot and cook for 1 minute. Add mushrooms and saute for 5 minutes, stirring often. Add white wine and gently stir until the wine cooks off. Season with salt and pepper to taste.
- Remove the pan from the heat. Add chives and lemon juice, and stir.
- Using a knife, cut a small piece of burrata and spread on crostini.
- Add a piece of prosciutto, folded to cover the crostini.
- Top with a small spoonful of the mushroom mixture.
- Drizzle with truffle oil and top with sea salt.