Makes 25 appetizers
1 baguette, cut at an angle into twenty five inch slices
5 tablespoons + 2 teaspoons extra virgin olive oil
25 large (or 50 small) Chilean grapes: red, black and/or green
1 teaspoon balsamic vinegar, plus additional splashes of balsamic for serving if desired
1/2 pound (or 13 slices) thinly sliced prosciutto
8 ounces Burrata or fresh mozzarella
Freshly ground black pepper
Preheat oven to 350.
Place baguette slices on a large baking sheet and brush each side of the bread slices with extra virgin olive oil. Toast bread in the hot oven for 5 minutes, flip and bake another 5 minutes, or until the slices are golden brown.
In the meantime, warm 2 teaspoons of olive oil in a large skillet over medium-low heat.
Add grapes to the pan and toss them to coat in the warm oil, cooking gently for 1-2 minutes. You want the grapes just warmed through, but still firm. Add one teaspoon of balsamic to the grapes.
Divide each slice of prosciutto lengthwise into two pieces.
Blot Burrata with a paper towel to remove any excess water.
Place toasted baguette slices on a serving tray. Top each slice with a small scoop of Burrata and a glistening grape or two wrapped loosely in prosciutto. Top each crostini with freshly ground black pepper and a basil leaf. Drizzle on a little more balsamic, if desired.
Recipe courtesy of Fruits from Chile.