Burrata Caprese Crostini Bites Recipes

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.

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)