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Extra summery, and easy to throw together, Caprese Garlic Bread with Crispy Prosciutto. Herbed garlic parmesan bread, grilled, then topped with creamy burrata cheese, sweet summer tomatoes, a simple balsamic dressing, basil, and crispy prosciutto. It’s simple, oh so pretty, and comes together in just minutes. An easy summer appetizer or light meal to share with friends.
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I have to say, I’ve really loved every recipe this week, and all for different reasons. They’re tried and true summer recipes, perfect for cookouts, dinner parties, or even just a simple summer dinner enjoyed outside.
With all of the tomatoes slowly showing up at the farmer’s markets and grocery stores, Caprese salads are what we all want to be making.
When my Nonnie or mom would entertain over the summer months, there was guaranteed to be a Caprese salad served. The simple 4 to 5 ingredient salad is a favorite with just about everyone. Fresh tomatoes, basil, high-quality olive oil, a drizzle of balsamic, sea salt, and freshly cracked pepper.
Super simple. And very often that’s great! But while I love a Caprese salad, I can sometimes find them to be lacking in excitement and flavor. So I love putting a twist on them. You know, reinvent the flavors a bit!
Here are the steps
The prosciutto is key. It adds a nice salty, crunch. Instead of crisping the prosciutto in a skillet, I prefer to bake it in the oven. I find this to be easier and the oven allows for the prosciutto to get evenly crispy all around.
While the prosciutto bakes. I make a quick dressing for the tomatoes. I like to use olive oil, a good vinegar, honey, basil, salt, and pepper. For the vinegar, I use fruity champagne vinegar. But if you wanted to do something a little more traditional, balsamic is really great too.
Toss the tomatoes with the dressing and then let those sit and marinate while you make the bread.
For the bread, I love using ciabatta bread for this recipe, but a French-style baguette would be great too. Just make sure to cut the bread to fit on your grill.
Then I rub the bread down with olive oil and grill it to get it toasted and warm. As soon as you pull the bread off the grill rub it down with a clove of garlic. This allows the garlic flavor to really seep into the bread. Tip, if your grocery store carries a loaf of headlock ciabatta it is especially delicious!
The herb butter comes next. Butter, additional garlic, herbs, and chili flakes. Then I mix in some parmesan too.
Once the butter is spread over the bread the bread goes back on the grill to warm. Next, take the bread off the grill, add the burrata, the parmesan cheese, and lots of fresh basil, then crumble on the prosciutto.
I like to finish with additional black pepper. Then slice the bread and serve.
In my mind, this is the picture-perfect summer recipe. So you can be sure I’ll be making it on repeat over the next few months!
Most of you know that my family and I are in Mexico this week. We’re doing a mix of dinners in and out.
Tonight we’re having dinner in and I’m excited to have everything we need to make this garlic bread. It’s simple but elevated and very delish. My family’s excited since most of them have never tried this recipe before!
It’s going to be fun to share it with everyone! And of course, this is a great 4th of July appetizer too! Can’t wait to hopefully see you all making this soon!
Looking for other appetizer recipes? Here are a few ideas:
Peach Burrata Crostini with Burst Cherry Tomato Vinaigrette
Charred Baby Bell Peppers with Burrata
Charred Peppers with Marinated Feta and Tzatziki
Lastly, if you make this Caprese Garlic Bread with Crispy Prosciutto, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Caprese Garlic Bread with Crispy Prosciutto
Ingredients
- 3 ounces prosciutto, torn
- 1/4 cup extra virgin olive oil
- 3 tablespoons champagne or apple cider vinegar
- 2 teaspoon honey or maple
- kosher salt and black pepper
- chili flakes
- 8 ounces burrata cheese
- 2 cups cherry tomatoes, halved
- 1 cup fresh basil, thinly sliced
- 6 tablespoons salted butter
- 1/2 cup grated parmesan cheese
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh parsley
- 1 loaf ciabatta bread, halved lengthwise
- 2 cloves garlic, halved
Instructions
- 1. Preheat the oven to 400° F. Line a baking sheet with parchment paper and arrange the prosciutto in an even layer. Transfer to the oven and cook 8-10 minutes, until the prosciutto is crisp.2. In a bowl, whisk together the olive oil, vinegar, honey or maple syrup, salt, pepper, and chili flakes. Add the tomatoes and basil, toss with the dressing. 3. In a bowl, mix the butter, parmesan, thyme, parsley, and a pinch of pepper. 4. Set your grill to medium-high heat. Rub each half of the bread with olive oil. Grill the bread, cut side down, for 3-5 minutes or until light grill marks appear. Remove and rub each half with 1 garlic clove, then spread the butter onto the grilled bread. Return to the grill and cook, cut side up until warmed, 3-5 minutes. 5. Break the burrata cheese over the warm grilled bread. Spoon over the tomatoes, top with fresh basil and crumbled prosciutto. Slice and serve!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
My friend served this last night. OMG sooooo good!
Hey Jen,
Happy Wednesday! Thanks for sharing your review and making this recipe, I am so glad it was a winner! xxTieghan
This is now our summer go-to recipe! I made it this weekend as a starter to a meal with friends and everyone was thrilled with it. We had so much pulled pork and BBQ brisket for the main entree that I did not include the prosciutto this time and it was still amazing. My husband and I decided that this recipe, along with a colorful veggie and charcuterie board will be our quick and easy summer meal. Thanks for all of your great recipes – I recommend you all the time!
Hey Lori,
Happy Wednesday! Thanks for sharing your review and making this recipe, I am so glad it was a winner! xxTieghan
Loved it, so did guests. Will definitely add to favourites ☺️
Hey Marilyn,
Fantastic!! I love to hear that this recipe was a winner, thanks for trying it out! I hope you had a great holiday weekend!?
So good! Planning to add this as one of my go-to appetizers at get-togethers. Made some modifications to work with what I had. Mozzarella and a sliced olive oil/rosemary bread because my regular grocery store didn’t have burrata or ciabatta. Rather than one big piece of ciabatta that needed to be cut, I ended up with individual pieces people could grab so it worked out. Don’t have a grill so I placed a baking pan on top of my electric stovetop and warmed it up that way. The flavors were delicious and we kept coming back for more. Thanks, Tieghen!
Hey Jess,
Fantastic!! I love to hear that this recipe was a winner, thanks for trying it out! Thanks for sharing what worked well for you. I hope you had a great holiday weekend!?
This was absolutely phenomenal! I love burrata anything, so it was automatically a win, but this combo of flavors made my taste buds SO happy. I didn’t have prosciutto, so I had to omit it… but I’m sure it would be just as delicious, if not MORE delicious, with it. Gonna be a repeat recipe in our house for sure! My favorite burrata bread recipe yet.
Hi Danielle,
Happy Sunday!! Thanks for sharing your feedback and making this recipe, I am so glad it was a hit! Happy 4th of July!??
Wow I can’t wait to try this! I love all your recipes. One question, on instagram you put all the fixings on only half the loaf but recipe says to use the whole loaf. Will there be enough cheese for the whole loaf?
Hi Rebecca,
Yes, the recipe is the for the whole loaf:) Please let me know if you have any other questions, I hope you love the recipe! xx
Tieghan,
As always – delicious. I modified the recipe to cook in the oven instead of the grill, but it was still wonderful.
Thank you!
Hi Cindee,
Perfect!! I am so glad to hear that this recipe was enjoyed, thanks a lot for trying it out! Have a great holiday weekend!?? xxT
Headlock ciabatta?
Hi there,
Sorry, I am not sure what you are asking? Please let me know how I can help! xx
Tieghan, there is a very funny typo in the description, “Tip, if your grocery store carries a loaf of headlock ciabatta it is especially delicious!” I think this was supposed to be “garlic ciabatta” and your auto-correct or spellcheck did something funny.
The “G” and the “H” are right next to each other on the keyboard, so if you accidentally started to type “harlic”…”headlock” would probably be a suggestion. 😀 …and then your spellcheck wouldn’t catch that because it’s a real word.
Made me smile! “Headlock Ciabatta” … the kind of ciabatta that’s so good it will wrestle you down rendering you unable to escape its garlic-y allure.
BTW – this was phenomenal – so much flavor, and burrata for the win! <3
Hey Aline,
LOL oooops ??♀️??♀️ Thanks for pointing that out, I will have to go change it!! Thanks so much for making this recipe:) Have a Happy 4th of July! xTieghan
Thank you for clearing that up. I was just searching headlock ciabatta.
Hello – this looks delicious and would like to make this weekend. However, in your Insta today, it looks like you are using fig jam in the dressing but the recipe is calling for honey and chili flakes.
Hi Kathy,
You can follow the recipe as is using honey, I had some fig jam that I needed to use up so I used that. Either will work:) Please let me know if you have any other questions! xTieghan
This is happening this Sunday as soon as the grill is lit! It will keep the guests happy while we are cooking the rest of the meal! Go, Tieghan!
Thanks Donna, I hope you love the recipe!!
Looks super delish and flavorful!
Hey Jenn,
Happy Friday!! Thanks a bunch for trying this recipe and sharing your review. I love that it was enjoyed!! Happy 4th of July weekend!??
Wow, I make many Caprese salads all summer but the way that you “dress up” the tomatoes takes it to a whole new level. Can’t wait to try it?
Thanks so much Francine!! I hope you love this recipe:) Happy Fourth!!
Looks delicious! So excited to try this weekend. Any suggestions on what you can serve with it?
Hi Gina,
The options are endless! You could serve this as an appetizer, or alongside a pasta, or along with a big salad, you could even do with a chicken dish. Let me know if you give the recipe a try! xx
This recipe is simple to make and it looks delicious. I have never had burrata cheese, but I have seen others use it; Eyeswoon likes to use this in her recipes (burrata and asparagus salad); well one of her recipes called for this. I am not a cook but I dabble now and again if money allows for this. My husband is on vacation this week and I am sorry that I didn’t think to view this recipe prior. Staying at home for vacation makes the neighbors worry (well the car is home all day long, makes them believe unemployed or such) I share far too much. Thank you for sharing recipes with the world. Have a Happy Fourth!
Thanks so much!! Let me know if you give the recipe a try, I hope you love it!! Happy Fourth!
Hi Tieghan,
I have been using many of your recipies for the last 3 years.
I print my favorites and this morning I am printing this one and they is no picture.
Pictures are great, without them it’s hard to visualize the end result.
Please keep adding the picture. Thank you.
Hi there,
So sorry about that!! We fixed the picture issue, it should be working for you now!! xTieghan