Bruschetta with Burrata, Prosciutto, and Roasted Peppers

Bruschetta with Burrata, Prosciutto, and Roasted Peppers
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About This Recipe

As a Napa Valley local, I'm always on the lookout for new ways to incorporate our region's incredible produce and artisanal products into delicious, wine country-inspired dishes. One sunny day, during a visit to the local farmers' market, I came across a stunning array of fresh burrata cheese and beautifully roasted red peppers. It was then that I knew I had found the perfect ingredients to create a delicious and vibrant appetizer: Bruschetta with Burrata, Prosciutto, and Roasted Peppers.

This dish is a true celebration of Napa Valley's culinary scene. With the flavors of creamy burrata, savory prosciutto, and sweet roasted peppers coming together on a crisp, garlic-infused toast, it's a delightful appetizer that pairs beautifully with the region's wines. Sourcing the best ingredients is key to achieving the perfect balance of flavors. Visit local farmers' markets, like the one in St. Helena or the Napa Farmers Market, for fresh and authentic produce, and don't forget to stop by the Oxbow Public Market for a selection of artisanal cheeses and cured meats.

When it comes to side dishes, consider serving a refreshing, seasonal salad. A simple arugula salad with a lemon vinaigrette and shaved Parmesan would be a lovely complement to the bruschetta. If you're in the mood for something a bit more substantial, a bowl of creamy polenta or a plate of herb-roasted baby potatoes would be a delicious choice.

For dessert, why not continue the celebration of Napa Valley's bountiful produce with a light and fruity dessert, such as a berry and mascarpone tart or a lemon olive oil cake with fresh berries and whipped cream.

Wine pairings are a crucial part of any Napa Valley-inspired meal, and this bruschetta is no exception. A crisp and refreshing Sauvignon Blanc from Frog's Leap Winery would be a lovely match, with its bright citrus notes and hints of green apple. If you prefer something with a bit more body, a Chardonnay from Rombauer Vineyards, featuring tropical fruit flavors and a creamy finish, would be a delightful option.

While enjoying this dish, take a moment to appreciate the rich history and culinary traditions of the Napa Valley. From the early days of winemaking in the 1800s to the vibrant food scene of today, this region has always been a hub for passionate home chefs and world-class culinary talent alike. Embrace the spirit of Napa by visiting local wineries, like the iconic Robert Mondavi Winery, and discover hidden gems such as the family-owned and operated Smith-Madrone Winery nestled in the mountains of Spring Mountain District.

I hope this Bruschetta with Burrata, Prosciutto, and Roasted Peppers recipe inspires you to explore the delightful flavors and culinary treasures of the Napa Valley. Whether you're a seasoned home chef or just starting your cooking journey, there's always something new to discover in this region's abundant offerings.

Happy cooking, and cheers to your Napa Valley-inspired culinary adventures!

The Magic of Burrata Cheese

Burrata cheese, often referred to as the "queen of Italian cheeses", originates from the southern regions of Italy, particularly Puglia. What makes it stand out in a crowd is its luxurious texture: while the outer shell is firm mozzarella, inside contains stracciatella and cream, giving it a soft, creamy, and rich texture.

Burrata pairs excellently with robust flavors, such as the roasted peppers and savory prosciutto in this bruschetta recipe. Its creamy consistency contrasts beautifully with the crisp texture of toasted Italian bread, making it the hero ingredient of this delightful appetizer. Not only is it a taste sensation, but burrata also boasts a good amount of calcium and proteins.

How-to: Perfectly Toasting Italian Bread for Bruschetta

Achieving the Golden Toast for Your Bruschetta

  1. Slice Consistency: Always aim to slice your Italian bread consistently. Uniform slices ensure even toasting.
  2. Oil is Essential: Drizzle or brush olive oil over each bread slice. The oil ensures a golden, crisp texture and adds a layer of flavor.
  3. Oven Monitoring: Keep a close eye on your bread as it toasts in the oven. Factors like slice thickness, oven temperature accuracy, and bread type can vary the toasting time.

Frequently Asked Questions

  1. Can I make the bruschetta ahead of time? While you can prepare components in advance, it's best to assemble the bruschetta just before serving to prevent the bread from getting soggy.
  2. How can I store leftover burrata cheese? Store any leftover burrata in its brine in an airtight container. Consume within 2-3 days for best flavor and texture.
  3. I'm allergic to dairy. What can I substitute for burrata? Vegan mozzarella or cashew-based cheese spreads can be an excellent dairy-free alternative.
  4. Can I use homemade roasted red peppers? Absolutely! Homemade roasted peppers often have a fresher and more intense flavor. Simply roast whole red peppers in the oven or over an open flame until charred, then peel and slice.
  5. Is there an alternative to prosciutto for vegetarians? Thinly sliced zucchini or eggplant, either grilled or roasted with olive oil, makes a great vegetarian substitution for prosciutto.

Tips for Success

Perfecting Your Bruschetta

  1. Freshness is Key: Always prioritize fresh ingredients. Fresh basil, high-quality olive oil, and freshly baked Italian bread can make all the difference.
  2. Garlic Lovers' Tip: For an extra garlicky kick, after toasting the bread and while it's still hot, rub a raw garlic clove on the surface of the bread before adding toppings.
  3. Balancing Flavors: When assembling, ensure that no single ingredient overpowers the others. Aim for a harmonious blend of the creamy burrata, savory prosciutto, and sweet roasted peppers.

Recipe Overview

Bruschetta with Burrata, Prosciutto, and Roasted Peppers
Lily Anderson
6-8 servings
Calories Per Serving:
Prep Time:
Cook Time:
Total Time:

Ingredients List


  • 1 loaf of crusty Italian bread, sliced into 1/2-inch thick pieces
  • 3-4 roasted red peppers, sliced into thin strips
  • 8 ounces burrata cheese, torn into small pieces
  • 8 slices of prosciutto
  • 1/4 cup extra-virgin olive oil
  • 1 clove garlic, minced
  • 1/4 cup fresh basil leaves, chopped
  • Salt and freshly ground black pepper, to taste
  • Balsamic glaze, for drizzling

Step-by-Step Directions

  1. Preheat the oven to 350°F (175°C). Arrange the bread slices on a baking sheet and drizzle with olive oil. Bake for 10-15 minutes, or until golden brown and crisp. Remove from the oven and let cool slightly.
  2. In a small bowl, combine the minced garlic with the remaining olive oil. Brush the garlic-infused oil onto the toasted bread slices.
  3. Arrange a piece of burrata cheese, a slice of prosciutto, and a few strips of roasted red pepper on each bruschetta slice.
  4. Season with salt and freshly ground black pepper to taste. Sprinkle with chopped basil leaves and drizzle with balsamic glaze before serving.

Share Your Results

Was it everything you dreamed it could be? Let me know how it turned out for you and share a picture on social media with the hashtag #LilyCooksNapa

Hello and welcome to Napa Home Chef! We're thrilled you're joining us to explore the vibrant world of wine country cooking. Our team has crafted bold, creative recipes inspired by Napa Valley's lush landscapes, bountiful harvests, and world-renowned wines. We hope you enjoy the journey with us!

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