Crusty bread, earthy pesto, warm cheese … This Prosciutto Burrata Open Face Sandwich recipe makes a delightful lunch.
In June, my kids and I traveled to Italy for a wedding, extending our stay to explore Rome, Sorrento and other areas. It was our first time, so while in Rome we focus on getting an overview of the city via a bus tour and eating as much good food as we could. I mean when in Rome, right?
One very hot afternoon, while seeking a light lunch before what we anticipated as a heavy dinner, we stumbled upon Tempio di Mecenate on Largo Leopardi in Rome. It was a quiet restaurant in a quiet square at a quiet time of day — just right for the moment.
It was there that I had this (pictured above): an open face sandwich featuring pesto, burrata, arugula and prosciutto on large crostini. I hadn’t had full slice-sized crostini before, but it was delightful. And it got me thinking about cooking at home.
When we arrived home, this was — of course — one of several dishes I wanted to recreate. It’s pretty straightforward once you get the preparation down.
You begin with good, crusty sourdough bread. I use one slice per person, but if you are ravenous, you might want two. The bread is brushed on either size with olive oil and then baked for a few minutes to toast.
Then comes the layering of flavor. You spread pesto on the bread (just on the side facing up) and top it with burrata cheese. I use one ball for two slices. Pop it back into the oven to melt the cheese.
Meanwhile, toss the arugula with a little olive oil, balsamic, salt and pepper. I’ve used the arugula plain, but the bit of additional flavor adds so much. Caution though: you want just a bit of each. The arugula shouldn’t be very wet with the ingredients. Arrange the arugula on each of two plates.
When the bread comes from the oven, place a slice on top of each of the arugula piles. And then drape a slice of prosciutto on top.
And now you’re ready to dig in. Isn’t she lovely?
This is the kind of meal you can share with someone special, pairing it with good conversation and maybe a glass of wine. It comes together quickly and is so satisfying too. Who would you love to share this with?
Prosciutto Burrata Open-Face Sandwich
Crusty bread, earthy pesto, warm cheese ... This easy Prosciutto Burrata Open Face Sandwich recipe makes a delightful lunch.
Ingredients
- 2 slices crusty sourdough bread
- 3 teaspoons olive oil, divided
- 2 tablespoons basil pesto
- 1 ball (4 oz) burrata cheese
- 1 1/2 cup arugula
- 1 teaspoon good balsamic vinegar
- pinch salt and pepper
- 2 slices prosciutto (or more, as desired)
Instructions
- Heat the oven to 350 degrees Fahrenheit. Place the bread slices on a baking sheet and brush each with 1 teaspoon of olive oil, brushing it on both sides. Slide the baking sheet into the oven and bake for 6-7 minutes, or until the bread is crisp to the touch (it shouldn't be hard, just toasted).
- Remove the baking sheet from the oven and spread each piece of bread with 1 tablespoon of pesto on the side facing up. Tear the burrata into pieces, evenly distributing it between the two slices of bread (hint: squeeze the inner cream on the bread first). Return to the oven and bake for 4-5 minutes, or until the burrata is melted.
- While the baking is happening, toss the arugula with the remaining 1 teaspoon of olive oil as well as the balsamic vinegar, salt and pepper. Divide evenly among two plates, piling in the center.
- Remove the baking sheet from the oven. Transfer one bread slice to each plate. Drape a slice of prosciutto over each.
- Enjoy immediately. If desired, use a fork to transfer some of the arugula onto the sandwich while eating (or just eat it at the end, with the drips of burrata that inevitably fall).