Burrata Crostini Recipes

BURRATA CAPRESE CROSTINI BITES

Steps:

• Slice bread and toast the bread in a toaster or oven until golden brown.
• Next, in a small bowl, add the cherry tomatoes, sprinkle a little salt over them, and toss to blend. Set them aside.
• In a small glass, pour some extra virgin olive oil.
• Working with each slice of bread, one at a time, lightly spoon some olive oil over the bread and rub it over the bread with the back of the spoon. Take a clove of garlic and run it up and down the bread.
• Place a slice of Burrata cheese on top, then add a few sliced cherry tomatoes on top and transfer to a serving platter.
• Repeat with each slice of bread needed. (Keep in mind, the amount of bread you will need will be determined by the amount of Burrata cheese you slice).
• Sprinkle lightly over the crostini with fresh cracked pepper. Scatter on top with fresh chopped basil. Then serve.
• Quick Tip: If you make these ahead of time, cover lightly with foil wrap and set aside in a cool place until you are ready to serve. Do not refrigerate (this will cause the bread to get soggy).
• Yields: 4 to 6 crostini bites, or more (depending on the size)

BURRATA CROSTINI

Steps:

• For the chard: Preheat a saute pan over medium heat and coat with olive oil. Add garlic slices and cook until fragrant. Add red pepper flakes and chard and cook until wilted. Add water and cook for about 10 minutes until chard is tender. Season with salt and pepper. Turn heat off and stir in Marie's® White Balsamic Shallot Vinaigrette. To assemble the crostini: Top each toasted baguette slice with a spoonful of burrata followed by greens. Garnish with lemon zest and additional crushed red pepper flakes.

BURRATA CAPRESE CROSTINI WITH SAUTéED CHERRY TOMATOES

Steps:

• Slice the cherry tomatoes and chop the garlic.
• Julienne fresh basil leaves and slice the bread.
• Heat up a castiron skillet on low-medium heat (if you're using a stainless steel pan, then heat it up on medium heat. Once hot, add olive oil, followed by crushed red pepper. Saute for 10 seconds or so.
• Add the garlic and saute for about 20 seconds.
• Add the cherry tomatoes and season with salt and black pepper. Cook on low-medium heat to medium heat for 8 minutes. Stir occasionally.
• Once the tomatoes soften, turn off the stove.
• Brush the bread slices with olive oil. Toast in a toaster oven at 400 degrees for 2-3 minutes or until crispy.
• In a serving plate, add all the cherry tomatoes. Top with burrata.
• Place toasted bread all around. Top burrata cheese with julienne basil leaves and a drizzle of olive oil.
• Grind fresh pepper over burrata.
• Drizzle balsamic glaze.

ROASTED GRAPE AND BURRATA CROSTINI

Steps:

• Preheat oven to 400 degrees. Place grapes and rosemary on a rimmed baking sheet and drizzle with oil; sprinkle with salt and sugar. Roast until grapes are sizzling along the bottom and a few but not all have burst, 20 to 25 minutes. Smear cheese on crostini, and top with grapes.

ROASTED TOMATO BURRATA CROSTINI

Steps:

• ROASTED TOMATOES Preheat the oven to 350 degrees. Cut each grape tomato in half and place onto a baking sheet cut side up. Drizzle with olive oil and sprinkle with salt and pepper. Bake for about 20 to 30 minutes. Remove and let cool. CROSTINI To make the Crostini, slice the baguette into 12 slices that are about ½ inch thick. Brush each side with olive oil. Place onto a cookie sheet and bake for about 10 minutes at 350 degrees. Check to make sure they do not get too dark. Should be golden brown on both sides. Flip at 5 minutes to ensure even cooking. Remove from the oven and rub the raw garlic clove on the top of each Crostini. Assembly To assemble cut about a tablespoon of the burrata and spread onto each Crostini. Next spoon about 1 to 2 teaspoons of pesto on top of the burrata. Add 2 of the tomato halves on top of the pesto. Sprinkle with a touch of salt. Serve immediately and enjoy!! BASIL PESTO SAUCE 2 C. Fresh basil leaves, packed tightly ½ C. Parmesan cheese, freshly grated 1/3 C. Pine nuts, toasted ½ C. Olive oil 3 Garlic cloves, smashed Salt and pepper to taste Use a food processor to make this sauce. Simply add the basil leaves, parmesan cheese, pine nuts and garlic cloves. Pulse for 10 seconds and then slowly pour the olive oil into the mixture while food processor is on. Continue to pulse until the mixture is smooth. Taste and then season with salt and pepper. Place into an airtight container immediately so the bright green color remains. Refrigerate until ready to use.