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croutons with burrata

These summer croutons with burrata are perfect for your summer evenings! Today we propose two kinds of summer croutons with burrata:

croutons with burrata, arugula, smoked salmon and walnuts or 

croutons with burrata, prosciutto crudo, tomato, and arugula pesto.

Let's see them more in detail!

Summer Croutons with Burrata, Arugula, Smoked Salmon and Walnuts


4 Slices of Bread

2 Burratas

1 Bunch Rocket

100 g Smoked Salmon

Shelled Walnuts

Extra Virgin Olive Oil

Optional Chives

How to Prepare:

Cut the bread into slices, grease them with oil, and place them on a baking tray with parchment paper. Bake at 392 °F for about 10 minutes, until they turn brown and crunchy.

Cut the burrata in half and place them on each bruschetta. Then put a few rocket leaves on top, add a few slices of smoked salmon, and sprinkle with chopped walnuts and chopped chives.

Summer Croutons with Burrata, Arugula Pesto, Tomato, and Prosciutto Crudo


4 Slices of Bread

2 Burratas

8 Prosciutto Crudo

2 Tomatoes

Ingredients for the Arugula Pesto:

1 Batch of Arugula

1 Batch of Pine Nuts, Pistachios, or Walnuts

2 Tablespoons Grated Parmesan Cheese

Extra Virgin Olive Oil



How to Prepare Arugula Pesto:

In a blender, put the washed arugula, pine nuts, parmesan, salt, and pepper. Begin by adding the oil to the blender to get a consistent cream.

Cut the bread into slices, drizzle oil on them, and place on a baking tray lined with parchment paper. Bake at 382 °F for about 10 minutes, until  they are brown and crunchy.

Spread the arugula pesto on each crouton, cut the burrata in half, and place it on each slice of bread.

Slice the tomatoes and put them on each crouton.

To finish, add the ham and basil leaves on top.

For more recipes, follow Burrata House!


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