Crowd-Pleaser
Pesto-Burrata Bruschetta
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 10 slices sourdough bread
- 5 Tbsp olive oil, divided
- 1 pint multicolor grape tomatoes, quartered
- ¼ cup thinly sliced fresh basil
- 1 Tbsp balsamic vinegar
- ¼ tsp salt
- ¼ tsp pepper
- 1 jar genovese pesto
- 1 (8-oz) container burrata cheese, drained and torn into large pieces
- 1 (4-oz) pkg sliced prosciutto
Instructions
- Preheat oven to 400°F. Remove crusts from bread slices; cut each slice in half. Brush bread slices with 4 Tbsp oil, and place on a baking sheet. Bake 12 to 15 minutes or until deep golden brown.
- Meanwhile, stir together tomatoes, basil, 1 Tbsp oil, vinegar, salt, and pepper in a bowl. Spread 1 tsp pesto on each toasted bread slice; top with cheese, tomato mixture, and prosciutto. Serve immediately.
Nutritional Information
| Main | Total | |
| Servings | 10 | |
| Calories |
326
|
326
|
| Fat (g) | 22 | 22 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 10 | 10 |
| Carb (g) | 22 | 22 |
| Fiber (g) | 2 | 2 |
| T. Sugs (g) | 3 | 3 |
| A. Sugs (g) | 1 | 1 |
