Caprese Garlic Bread with Crispy Prosciutto and Basil Vinaigrette

Notes

This is so easy and so good. Ready in less than 15 minutes.
Perfect summer appetizer or meal!
Burrata works best for this but you can also use fresh mozzarella.
You can either grill or toast the bread. I usually just pop mine into the toaster oven but a regular oven or grill works great.
This Basil Vinaigrette is addicting – make extra, you’ll need it!
You can crisp up the prosciutto in a frying pan if don’t want to cook it in the oven.
Don’t like shallots? Leave them out!

	1 loaf ciabatta, French or Italian bread, halved lengthwise
	4 ounces prosciutto, torn into bite size pieces
	8 oz burrata
	1/4 cup extra virgin olive oil , for tomato mixture
	3 tablespoons red wine vinegar
	2 teaspoon honey
	2 cups cherry or grape tomatoes, halved
	2 garlic cloves, for garlic butter
	6 tablespoons unsalted butter
	1/4 cup fresh parsley, optional
	1/4 cup grated parmesan cheese
	Salt to taste for tomato mixture and garlic butter
	1 cup fresh basil
	2 garlic cloves, for Basil Vinaigrette
	2 tablespoons white wine vinegar
	1/2 cup olive oil, for Basil Vinaigrette
	Salt to taste

1.	Preheat the oven to 400° F. Line a baking sheet with parchment paper. Arrange the prosciutto in an even layer. Bake 8-10 minutes, or until the prosciutto is crispy..
2.	In a small bowl, whisk together the olive oil, red wine vinegar, and salt. Add the tomatoes and shallots and toss with the dressing.
3.	For the garlic butter, using a food processor, mix the butter, parmesan, garlic, parsley, and a pinch or two of salt until smooth.. Set aside.
4.	To make the basil Vinaigrette, add basil, 2 garlic cloves, white wine vinegar and salt to a food processor or blender. Pulse until combined and then slowly add the olive oil until you reach your desired consistency. You might need up to 1 cup.
5.	Toast both halves of the bread until just slightly toasted. Remove and spread the garlic butter mixture evenly on both halves. Toast until butter is mostly melted.
6.	Evenly top the bread with the burrata cheese, tearing into pieces. Spoon the tomato mixture on top of the burrata cheese and top with the crumbled crispy prosciutto. Drizzle the Basil Vinaigrette over the top.
7.	Garnish with fresh chopped basil, slice and serve.