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3-4
5 minutes
10-12 minutes
Preheat your Blackstone griddle to medium-high heat. Trim the ends off the zucchinis, then cut them in half lengthwise, and slice into 1/4 inch thick slivers.
In a bowl, toss the zucchini with olive oil, salt, and pepper. Add more oil to the griddle and lay the zucchini slices flat and evenly spaced. Cook until one side is crispy, then flip and cook the other side, about 5 minutes per side.
Add the cherry tomatoes to the griddle, season with salt, pepper, and olive oil.
Cut the baguette diagonally into slices.
Once the tomatoes start to blister, gently press them to release some juice.
On the other side of the griddle, lower the heat to medium-low. Spread olive oil and minced garlic evenly on the griddle, then place the baguette slices on top to toast until crispy on both sides.
Place the prosciutto on the griddle to heat briefly on each side. Remove everything from the griddle and assemble the crostini.
Spread pesto on each toasted baguette slice. Layer with crispy zucchini, prosciutto, blistered tomatoes, burrata, chopped basil, and finish with a drizzle of glazed balsamic vinegar.
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