Roasted Grape And Burrata Crostini Recipes

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ROASTED GRAPE CROSTINI



Roasted Grape Crostini image

A trip to Spain introduced me to its culinary treasures, like Manchego cheese and sherry. This appetizer always impresses folks who've never tasted roasted grapes. They're amazing. -Janice Elder, Charlotte, North Carolina

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 2 dozen.

Number Of Ingredients 9

3 cups seedless red or green grapes, halved lengthwise
2 tablespoons sherry vinegar or rice vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon grated orange zest
24 slices French bread baguette (cut diagonally 1/2 inch thick)
1/2 cup shaved Manchego or Romano cheese
Thinly sliced fresh basil leaves

Steps:

  • Preheat oven to 400°. Toss first five ingredients; spread in a greased 15x10x1-in. pan. Roast until grapes are lightly browned and softened, 30-35 minutes. Stir in orange zest., Preheat broiler. Arrange bread slices on an ungreased baking sheet. Broil 3-4 in. from heat until lightly browned, 1-2 minutes per side. Top with warm grape mixture; sprinkle with cheese and basil.

Nutrition Facts : Calories 52 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 110mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

TOMATO BURRATA BITES



Tomato Burrata Bites image

No-cook finger food at its finest! Sweet Campari tomatoes are stuffed with rich, creamy burrata and finished with fresh basil.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 25m

Yield Makes 16

Number Of Ingredients 5

16 Campari tomatoes
Flaky sea salt and freshly ground pepper
1 ball (8 ounces) burrata cheese
Extra-virgin olive oil, for drizzling
Small fresh basil leaves, for serving

Steps:

  • Trim the base of each tomato so they sit flat. Using a serrated knife, slice off top 1/4 inch of each tomato. Scoop out seeds and pulp, then place hollowed-out shells upside-down on a paper-towel-lined plate or baking sheet to drain, about 5 minutes.
  • Turn tomatoes upright, and season with salt. Open burrata and pour creamy interior into a bowl. Chop firm exterior into 1/2-inch pieces, then stuff one piece in the bottom of each tomato. Divide creamy center among tomatoes (about 1 teaspoon each). Drizzle tomatoes with oil, sprinkle with salt and pepper, and garnish with basil. Serve immediately.

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