Oscars Night Prosciutto and Burrata Panini
A refined Italian-inspired panini featuring crispy-edged focaccia filled with silky burrata, paper-thin prosciutto di Parma, warm roasted cherry tomatoes, and fragrant basil oil. Perfect for entertaining—make the components ahead and assemble just before grilling for peak contrast between the warm, golden bread and cool, creamy cheese.
Steps
Before you start
- Preheat a panini press or two large cast-iron skillets for at least 5 minutes before grilling
- Make the basil oil at least 1 hour ahead so flavors meld
- Have all components prepped and at room temperature before assembly
Roast the tomatoesOven 300°F / 150°C
- Preheat the oven to 300°F (150°C).
- Toss the halved cherry tomatoes with 2 tbsp (30 ml) extra-virgin olive oil, smashed garlic, fresh thyme sprigs, salt, and freshly ground black pepper.
- Spread on a sheet pan in a single layer, cut-side up.
- Roast for 20–25 minutes until the tomatoes are softened, their edges are slightly caramelized, and they release their juices but hold their shape.
- Remove from the oven and discard the garlic and thyme.
- Set aside to cool slightly.
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Ready when: Tomato edges are lightly caramelized and juices pool on the pan; tomatoes still hold their shape
Tip: Don't roast too hot or the tomatoes will burst and lose their texture. The low oven allows them to soften gently while concentrating flavor.
Make the basil oil
- In a small blender or food processor, combine the fresh basil leaves, peeled garlic clove, extra-virgin olive oil, fresh lemon juice, and kosher salt.
- Blend on high until the basil is completely emulsified and the oil is vibrant green, about 1–2 minutes.
- Taste and adjust salt or lemon juice as needed.
- Let the basil oil sit at room temperature for at least 1 hour so the flavors meld and mellow slightly before use.
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Ready when: Oil is smooth, vibrant green, with no visible basil bits; tastes fresh and balanced
Tip: Make this up to 4 hours ahead. The oil will separate slightly—just stir gently before using. Don't overblend or the basil will turn dark and bitter from heat.
Preheat the panini press
- If using a panini press, preheat it for at least 5 minutes on medium-high heat until it's hot to the touch.
- If using two cast-iron skillets, preheat both skillets over medium-high heat for 3–4 minutes until a drop of water sizzles on the surface.
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Ready when: Press is hot to the touch; water droplet sizzles immediately on skillets
Tip: A properly preheated press ensures the panini bread toasts evenly and the cheese begins to warm without burning the outside.
Assemble the panini
- Lay out 4 focaccia slices on a clean work surface.
- Lightly brush the top side of each slice with softened butter.
- Flip so the buttered side faces down.
- On the unbuttered side of each slice, spread about 1 tsp (5 ml) of basil oil.
- Layer each with 2 slices of prosciutto di Parma, torn into pieces as needed to cover the bread.
- Add a quarter of the torn burrata chunks (about 2 oz / 56 g per sandwich).
- Scatter about 2–3 roasted tomato halves on top of each, draining excess liquid if needed.
- Pile a small handful of fresh arugula on top.
- Take the remaining 4 focaccia slices, brush one side lightly with softened butter, and place on top of each sandwich with the buttered side facing outward.
- Press gently together.
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Ready when: All four panini are layered, compressed, and ready to grill
Tip: Keep your layers thin so the sandwich heats evenly and the cheese warms without the bread browning too much. Don't overstuff or the panini will be hard to press and cheese will ooze out.
Grill the panini
- Working in batches if necessary, carefully place the panini on the preheated panini press or into one of the preheated cast-iron skillets.
- If using a press, lower the lid firmly—not aggressively—and cook for 3–4 minutes until the bread is golden brown with clear grill marks and the cheese just begins to soften inside.
- If using skillets, place a panini in each skillet and cover with a heavy weight (such as another skillet or a cast-iron griddle) to press it down.
- Cook for 2–3 minutes until the bottom is golden and crispy, then carefully flip using a spatula, weight the second skillet on top again, and cook the other side for 2–3 minutes until golden.
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Ready when: Bread is deep golden brown with visible grill marks; cheese is warm and slightly softened inside; panini is just holding together
Tip: Don't press too hard or you'll squeeze out all the burrata and tomato juices. A gentle, steady press ensures even browning and allows the cheese to warm through without leaking out of the sides.
Rest and serve
- Transfer each hot panini to a cutting board and let rest for 1–2 minutes so the cheese fully sets and the filling stabilizes.
- If desired, drizzle a little extra basil oil over the top or serve it on the side for dipping.
- Cut each panini in half on the diagonal to expose the beautiful layers, and serve immediately while the bread is still warm and crispy.
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Ready when: Cheese is warm but no longer running; bread is set but still warm to the touch
Tip: A short rest prevents the melted burrata from leaking all over the plate when you cut into it. Serve immediately for the best contrast between warm bread and cool, creamy interior.
Good to know
Tips
- Slice the focaccia evenly so both halves of the panini cook at the same rate—use a serrated knife and a gentle sawing motion rather than pressing down hard, which will crush the bread.
- Bring the burrata to room temperature 20–30 minutes before assembly so it's soft and spreadable and will meld slightly when warmed by the hot bread.
- The basil oil is the secret to elegance—its fresh flavor and silky body elevate simple ingredients. Don't skip the hour-long rest; it mellows the raw garlic and lets the basil flavor bloom.
- If you don't have a panini press, a cast-iron skillet and weight (or a second heavy skillet) will give you just as good results and more control over the cooking speed.
Make ahead
You can roast the tomatoes up to 1 day ahead; store them covered in the refrigerator and bring to room temperature before assembling. The basil oil keeps, covered, for up to 4 hours at room temperature. Assemble the panini up to 2 hours ahead, wrap individually in parchment, and refrigerate; grill from cold (add 1–2 minutes to the cooking time).
Storage & reheating
Best served immediately, but leftover panini can be wrapped tightly and stored at room temperature for up to 2 hours. Not recommended for refrigeration or freezing, as the bread will become soggy and the burrata will separate. For entertaining: make components ahead and assemble only 15–20 minutes before grilling.
Substitutions
- burrata cheese, room temperature → fresh mozzarella di bufala or creamy brie. Burrata's creamy interior is iconic to this recipe, but either substitute will give a similar silky texture. Mozzarella will be slightly firmer and tangier; brie will be richer.
- prosciutto di Parma, thinly sliced → speck, guanciale, or thick-cut bacon. Any quality cured meat will work. Speck has a smokier note; guanciale is richer and more authentic to some Italian traditions; bacon adds depth but is less delicate.
- focaccia bread, cut into 8 thin slices → sourdough, ciabatta, or thick-cut Italian bread. Focaccia's olive oil and salt are ideal, but any sturdy bread with good crust will work. Avoid soft white bread, which will crumble under the panini press.
- fresh arugula, lightly packed → fresh basil leaves, rocket, or watercress. Arugula's peppery bite balances the richness. Fresh basil echoes the basil oil and adds sweetness. Watercress is peppery and more delicate; use sparingly.
