Ingredients
- 1 loaf Italian Bread, sliced
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- 1/2 jar Cento Chefs Cut Sun Dried Tomatoes (10 oz)
- 1/3 cup Cento Imported Greek Seasoned Pitted Olives
- 1/2 tsp Cento Italian Seasoning
- 8 oz Burrata Mozzarella
- 4 slices Prosciutto
- Fresh Basil Leaves, for garnish
- Cento Italian Balsamic Glaze, for glazing
Directions
Preheat your oven to 375°F. Arrange bread slices on a baking sheet and brush both sides with olive oil. Toast in the oven for 8â-10 minutes, flipping halfway, until golden and crisp. To assemble, tear burrata into pieces and place on each toasted bread slice. Add olives and sun dried tomatoes. To create a prosciutto rose, fold a slice in half lengthwise and roll it into a spiral. Place it on the bruschetta for an elegant touch. Sprinkle on Italian seasoning, garnish with a fresh basil leaf and drizzle on balsamic glaze. Serves 2-4.
