Roasted Plums with Burrata and Prosciutto
This roasted plum crostini layers jammy, caramelized fruit with salty prosciutto and creamy burrata for a fresh, rich bite that hits all the right notes. The sweet-salty-creamy contrast makes it an easy summer appetizer that looks and tastes more impressive than it actually is to make!
I make this every late summer when plums are at peak season!
Roasting plums with a little bit of honey makes them jammy, caramelized and so delicious in both sweet and savory applications.
The fresh thyme in this recipe makes them perfect for a savory pairing, like with salty prosciutto and creamy burrata. It’s a truly perfect combination of textures and flavors.
Want more delicious plum recipes? Try my custardy brown sugar plum clafoutis, this classic NY Times plum torte, or a luscious ricotta plum cheesecake.
Why This Recipe Works
- Roasting the plums enhances their natural sweetness and creates a rich, jammy texture.
- Pairing fruit with salty prosciutto and creamy burrata balances sweet, savory and creamy elements in every bite.
- Using fresh thyme adds an herby, savory layer that keeps the dish from leaning too sweet.
- It’s simple to assemble but looks beautiful, tastes complex and is perfect for late summer entertaining!
Ingredient Notes
Plums - Use any ripe, firm variety such as black plums, red plums, or pluots. Avoid overly soft plums, which can turn mushy when roasted.
Prosciutto - Use thinly sliced, high-quality prosciutto such as Parma or San Daniele. For more about Italian meats, check out this guide to Italian cured meats.
Burrata - Bring burrata to room temperature before serving to unlock its rich, creamy texture. For more info, see this breakdown of Italian cheeses.
Olive Oil - Use high-quality extra virgin olive oil with a fresh, grassy flavor. Learn more on my guide to Italian olive oils.
Fresh Thyme - Use whole sprigs while roasting, then finish with a few fresh leaves to add a bright, fresh herb flavor.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Sheet pans
- Pastry brush
- Mixing bowls
- Chef’s knife
- Cutting board
- Tongs
- Serving platter
Step by Step Instructions
- Preheat the oven to 400°F. Brush each piece of bread with olive oil on both sides, then arrange on a sheet pan.
- Add the plums to another sheet pan, season with salt and pepper, drizzle with honey, add the thyme sprigs, drizzle with a little olive oil, then use your hands to toss until coated.
Pro Tip: Line your sheet pan with parchment for easier cleanup and to prevent sticking.
- Place the bread and the plums in the oven and bake until the bread is lightly toasted, about 10 minutes, and until the plums are caramelized, about 20 minutes.
- Remove the thyme sprigs from the plums, and while still warm, transfer them to a bowl.
- Arrange the toasted bread on a platter, then drape a piece of prosciutto over each one.
- Spoon the plums on each, then use your hands to break apart pieces of the burrata and lay over top.
- Sprinkle with some fresh thyme leaves and drizzle with more olive oil and a sprinkle of flaky sea salt, if desired. Serve immediately.
Tips for Success
- Remove the bread from the oven before the plums are done so it doesn’t over-toast, look for golden edges.
- Let the burrata come to room temperature before serving for the best texture and flavor.
- Finish with flaky sea salt and an extra drizzle of olive oil to bring out every layer of flavor.
- Use ripe but firm plums so they hold their shape while roasting.
Variations
- Swap in peaches, nectarines, or apricots for the plums when in season.
- Use fresh mozzarella or ricotta if burrata isn’t available.
- Add a drizzle of aged balsamic for extra sweetness and acidity.
- Try grilled bread for a summery, smoky flavor.
- Sprinkle with chopped toasted hazelnuts or pistachios for crunch.
Serving Suggestions
Serve Roasted Plums with Burrata and Prosciutto as a starter for a warm-weather dinner party or elegant brunch. It’s best served slightly warm or at room temperature.
Pair with something light and seafood-focused, like these crispy-edged grilled scallops and prosciutto or this fresh Italian inspired tuna tartare with capers and tomatoes.
A bright, juicy heirloom tomato salad or a refreshing shaved zucchini salad also rounds out the menu perfectly.
Storage tips
This appetizer is best served fresh, but if you have leftovers, store the roasted plums in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a low oven or enjoy cold. Store leftover burrata and prosciutto separately in the fridge, and assemble just before serving. Toast fresh bread right before serving for best texture.
FAQs
You can roast the plums a few hours ahead and keep them at room temperature. Assemble everything just before serving so the bread stays crisp.
No, you can substitute another cured meat like speck or even skip it for a vegetarian version. Add toasted nuts and flaky sea salt for salty contrast.
Look for plums that give slightly to pressure but aren’t overly soft. They should smell fragrant and have vibrant skin.
Yes! Grilling adds a nice smoky char and makes this feel even more summery.
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Roasted Plums with Burrata and Prosciutto
Ingredients
- 10 slices good quality baguette or Italian bread
- olive oil for brushing and drizzling
- 6 plums medium, cored and sliced
- salt and pepper to taste
- 2 tablespoons honey
- 4-5 fresh thyme sprigs plus leaves for garnish
- 10 pieces prosciutto such as Parma, thinly sliced
- 2 small balls of burrata room temperature
- flaky sea salt for sprinkling (optional)
Instructions
- Preheat the oven to 400°F. Brush each piece of bread with olive oil on both sides, then arrange on a sheet pan.
- Add the plums to another sheet pan, season with salt and pepper, drizzle with honey and a little bit of olive oil, add the thyme sprigs, then use your hands to toss until coated.
- Place the bread and the plums in the oven and bake until the bread is lightly toasted, about 10 minutes, and until the plums are caramelized, about 20 minutes. Remove the thyme sprigs from the plums, and while still warm, transfer them to a bowl.
- Arrange the toasted bread on a platter, then drape a piece of prosciutto over each one.
- Spoon the plums on each, then use your hands to break apart pieces of the burrata and lay over top.
- Sprinkle with some fresh thyme leaves and drizzle with more olive oil and a sprinkle of flaky sea salt, if desired. Serve immediately.
Notes
- Remove the bread from the oven before the plums are done so it doesn’t over-toast, look for golden edges.
- Let the burrata come to room temperature before serving for the best texture and flavor.
- Finish with flaky sea salt and an extra drizzle of olive oil to bring out every layer of flavor.
- Use ripe but firm plums so they hold their shape while roasting.
Nutrition
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I'm a sucker for creamy/salty/sweet bites, so this is making me hungry. I was never much for plums until I decided to make plum tarts recently, but now I understand the fuss about them and this is exactly the sort of thing I would make for a plum appetizer.
Dude, this was SO good, I'm already aching for the plums to come back into season so I can make it again next year. You have to try the plum torte recipe too. Dead simple, and SOOO delicious!
Yum!! I'm so craving these crostini right now
Man, they're so good! I hope you make them while plums are still in season!
Wow Coley, perhaps plums are the new figs! Thanks!
Well, nothing will ever replace figs, but plums were a major obsession of mine this year!