Grilled Sourdough with Burrata, Heirloom Tomato, and Crispy Prosciutto

Steps

1. 1 Heat your grill to medium-high (425°F to 450°F) for 10 minutes. 10 min
2. 2 While the grill heats, mix the olive oil (4 tbsp) with the minced garlic (3 clove) in a small bowl and let sit. 2 min
3. 3 Arrange the prosciutto slices on a large piece of aluminum foil and place on the cooler side of the grill (or over indirect heat) for 3 to 4 minutes, flipping halfway, until crispy and curled. 4 min
4. 4 Remove the prosciutto to a paper towel and crumble or tear into bite-sized pieces. 1 min
5. 5 Brush both sides of each sourdough slice generously with the garlic oil. 2 min
6. 6 Place the sourdough slices directly on the grill grates and cook for 2 to 3 minutes per side until golden-brown with charred edges. 5 min
7. 7 Transfer the grilled sourdough to a serving platter while still warm.
8. 8 Divide the burrata cheese (8 oz) evenly among the sourdough slices, placing it in the center of each slice so the creamy interior oozes across the warm bread.
9. 9 Top each slice with 2 to 3 tomato slices, the crumbled prosciutto, a pinch of kosher salt, and a crack of black pepper.
10. 10 Scatter fresh basil leaves (1 tbsp) over the top and serve immediately while the bread is warm and the cheese is oozing.

Source: Chef Rocky