Burrata Bruschetta Recipes

BURRATA AND STRAWBERRY BRUSCHETTA

Burrata and Strawberry Bruschetta image

Provided by Giada De Laurentiis Bio & Top Recipes

Time 40m

Yield 15 bruschetta

Number Of Ingredients 9

Ingredients

Fifteen 1/4-inch slices baguette
4 tablespoons extra-virgin olive oil
Kosher salt
1 tablespoon white balsamic vinegar
1 teaspoon clover honey
1/2 cup quartered cherry tomatoes
3/4 cup chopped strawberries
1 tablespoon chopped fresh basil
One 8-ounce ball burrata cheese, chilled

Steps:

Preheat the oven to 400 degrees F.
Brush the baguette slices on both sides with 2 tablespoons of the olive oil. Place the slices on a rimmed baking sheet and sprinkle with 1/2 teaspoon salt. Bake for 10 minutes, rotating the baking sheet halfway through.
In a medium bowl, combine the vinegar, honey, 1/2 teaspoon salt and the remaining 2 tablespoons olive oil; whisk until smooth and emulsified. Add the cherry tomatoes, strawberries and basil to the dressing; mix well to coat. Allow to sit at room temperature for 10 minutes to let the flavors marry.
Drain the burrata and dry carefully. Using a fork, tear the burrata into small pieces. Place some burrata on each toast, being sure to get a little of the creamy center on each piece. Top with some of the tomato-strawberry mixture and drizzle with a touch of dressing.

BURRATA BRUSCHETTA

Burrata bruschetta image

Try a new twist on bruschetta, topped with burrata, broad beans, sugar snap peas, radish, mint and chilli. It makes a fab lunch or starter for a dinner party

Provided by Kyle Boyce from London Grind

Categories Brunch, Lunch, Snack, Starter

Time 20m

Number Of Ingredients 11

Ingredients

40g sugar snap peas , halved diagonally, blanched
40g peas , blanched
40g broad beans , double podded, blanched
4 radishes , very thinly sliced
2 red chillies , deseeded and thinly sliced
1 small pack mint , chopped
1 small pack parsley , chopped
1 tbsp chardonnay vinegar
100ml olive oil , plus extra to brush the toast
4 slices sourdough or ciabatta
2 large burrata , at room temperature

Steps:

Mix the sugar snap peas, peas, broad beans and radish with the chillies and herbs in a bowl. Add the chardonnay vinegar and olive oil, and toss to coat.
Heat grill to high. Brush the bread with oil and sprinkle with sea salt. Grill for 2 mins each side until lightly charred. Put each piece of toast on a small plate, then halve burratas and gently spread over the toast. Divide the summer beans, pile on top and season to serve.

Nutrition Facts : Calories 545 calories, Fat 44 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 0.9 milligram of sodium

BURRATA BRUSCHETTA WITH FIGS

Burrata Bruschetta with Figs image

I can't guarantee you'll be able to find Burrata and fresh Black Mission figs, but if you can, you really must give this a try. I'll tell you right now that there really isn't a substitute for this heavenly cheese.

Provided by Chef John

Categories Appetizers and Snacks Bruschetta Recipes

Time 15m

Yield 4

Number Of Ingredients 6

Ingredients

12 Black Mission figs, halved lengthwise
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
6 ounces Burrata cheese, thickly sliced
6 (1/2 inch thick) slices Italian bread, toasted
sea salt and ground black pepper to taste

Steps:

Preheat an outdoor grill for high heat, and lightly oil the grate.
Place figs, skin-side down, on grill. Cook until figs start to swell and bubble, 2 to 4 minutes.
Whisk together balsamic vinegar and olive oil until completely combined, about 1 minute.
Place Burrata cheese on top of each piece of toast. Spread figs around bread and drizzle with balsamic vinegar mixture. Season with sea salt and black pepper to taste.

Nutrition Facts : Calories 376.8 calories, Carbohydrate 44.9 g, Cholesterol 30 mg, Fat 17.3 g, Fiber 5.2 g, Protein 9.8 g, SaturatedFat 7.3 g, Sodium 363.8 mg, Sugar 25.7 g

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