Growing up in Miami, the Cuban culture is a part of me. I grew up attending Nochebuena parties to celebrate Christmas Eve, complete with a whole roast pig. You can find small cafes all over Miami selling the famous Cuban sandwich, made with buttered Cuban bread, yellow mustard, roast pork, sliced ham Swiss cheese and dill pickles.
This Cuban appetizer variation uses all of those familiar ingredients, served open-faced on thin slices of Cuban bread. The result is a bite-sized presentation of a familiar dish, full of flavor. What I love about crostini is how versatile they are, while still looking elegant, like these, made with prosciutto, Burrata cheese and figs. The Cuban sandwich crostini is an easy appetizer recipe your guests are sure to love.
One loaf of Cuban bread will make about 35-45 crostini, and the recipe below is for 30. If you need to make more, just purchase more meat and cheese. I like to use a fresh loaf, because Cuban bread gets very brittle when it dries out. The slathering of butter underneath the melted Swiss cheese keeps the bread nice and moist, even after several hours.
Yield: 30 crostini
Preheat oven to 350 °F/°C
Spread out the bread in a single layer on a baking sheet (work in batches if necessary). Spread a small amount of butter on each slice. Top each slice with ½ a slice of Swiss cheese.
Bake in the oven for 10 minutes, until the cheese is melted and the edges of the bread are lightly browned (check often so the bread does not burn). Allow to cool.
Spread about 1/4 – ½ teaspoon yellow mustard on the top of the melted cheese. Then top with a strip of sliced ham. Follow with a piece of roast pork (I like to fan it out a little).
Place a single dill pickle slice on each crostini and serve.
Prosciutto, Burrata cheese and figs on thin slices of baguette. This appetizer recipe couldn’t be easier to make, or pack a bigger punch when it comes to being both elegant and unbelievably good. Drizzled with thick, sweet 18 year old balsamic, they are sure to impress all of your guests. Of course, if you are like me, you don’t have any guests and you and your husband gobble them all down in between bites of turkey and oyster stuffing.
Today marks my 70th post after just 4 months of Love and Duck Fat. I was planning a big post about how and why I started my blog, what I’ve done to get a terrific audience (you), and so much more…BUT that got my head spinning. Basically, the post will probably happen when I reach 100. Instead, you get crostini. Really good crostini. So don’t feel jipped.
I gushed over Burrata cheese before, but let’s do it again. If you haven’t tried Burrata cheese yet, you need to! Search the cheeses at a store with a good selection and it just may be there next to the fresh mozzarella balls. Burrata cheese is similar to fresh buffalo mozzarella, but much more decadent. Instead of a solid ball of cheese, Burrata is filled with cream and mozzarella scraps as its being formed. When you slice it open, the thickened cream flows out. This makes it perfect for spooning on top of toasted baguette slices. The sweet creamy taste makes the perfect pairing with fresh fruit and salty prosciutto. Your guests will be impressed, and it only takes about 10 minutes to prepare.
Another Burrata cheese recipe to try:
Yield: 30 crostini
Preheat oven to 375° F/ 190° C
Arrange the baguette slices on a baking sheet. Drizzle them with olive oil and place in the oven. Cook for 8-10 minutes, until just browned on the edges.
While the baguette slices are cooking, slice the figs and Burrata.
Top the toasted baguette with ½ of a slice of prosciutto, and then spoon on the Burrata. Place a slice of fig on the top. Drizzle a little balsamic across the top and sprinkle with freshly ground black pepper.