Burrata Caprese Crostini With Sautéed Cherry Tomatoes 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 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.

TOMATOES AND BURRATA

Steps:

• Cut the ball of cheese in half crosswise and place the halves, cut side down, on 2 salad plates. Cut each tomato in half through the stem end and distribute them around the burrata. Drizzle the tomatoes and burrata generously with olive oil and balsamic vinegar and sprinkle with kosher salt and pepper. Scatter the basil on the salads, sprinkle with fleur de sel, and serve with Garlic Toasts.
• Preheat the oven to 400 degrees F.
• Slice the baguette diagonally into 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices.
• Lay the slices in one layer on a baking sheet, brush each with olive oil, and sprinkle generously with salt and pepper. Bake the toasts for 15 to 20 minutes, until they are browned and crisp. As soon as they are cool enough to handle, rub one side of the toasts with the cut side of the garlic. Serve at room temperature.