Crispy Prosciutto and Artichoke Crostini with Burrata

Instructions

• Preheat your oven to 375°F (190°C).
• Slice the loaf of Italian bread in half lengthwise, then cut each half into smaller, bite-sized portions according to your preference. Toast them in the oven until they are lightly golden brown and crispy.
• Lay the slices of prosciutto on a separate baking sheet lined with parchment paper. Bake in the preheated oven for about 10-12 minutes or until the prosciutto is crispy. Remove from the oven and let it cool.
• In a pan, heat a drizzle of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
• Add the drained artichoke hearts to the pan with the garlic. Season with salt and pepper to taste. Sauté for 5-7 minutes until the artichokes are heated through and slightly browned.
• Transfer the sautéed artichokes to a food processor. Add a drizzle of olive oil and the grated Pecorino Romano cheese. Blend until you have a smooth and creamy mixture.
• Spread a generous layer of the artichoke mixture onto each toasted Italian bread slice.
• Tear the burrata cheese into pieces and place on top of the artichoke mixture on each slice of bread.
• Break the crispy prosciutto into smaller pieces and place them on top of the burrata cheese.
• Drizzle each crostini with balsamic glaze and sprinkle chopped pistachios and basil over the top.
• Enjoy!