Crostini With Burrata Cheese Pink Pepper And Arugula Recipes

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ARUGULA WITH PROSCUITTO AND BURRATA



Arugula With Proscuitto And Burrata image

Provided by Ina Garten

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 9

1/4 cup good white wine vinegar
1 1/2 teaspoons Dijon mustard
1 extra-large egg yolk, at room temperature
1 teaspoon minced garlic
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
9 ounces baby arugula
2 (8-ounce) balls of burrata or mozzarella
1/4 pound thinly sliced Italian prosciutto (8 to 10 large slices)

Steps:

  • Put the vinegar, mustard, egg yolk, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl or 2-cup glass measuring cup. Slowly whisk in the olive oil, making an emulsion. Place the arugula in a large salad bowl, pour on enough vinaigrette to moisten, and toss well.
  • Distribute the arugula on 4 dinner plates. Place half a burrata, cut side down, in the middle of the plate and artfully arrange the prosciutto around it (I tear each slice of prosciutto in half lengthwise). Sprinkle with salt and pepper, and serve.

CROSTINI WITH BURRATA CHEESE, PINK PEPPER, AND ARUGULA



Crostini with Burrata Cheese, Pink Pepper, and Arugula image

_Burrata_, an ultra-creamy fresh mozzarella, is available at specialty cheese shops.

Yield Makes 16

Number Of Ingredients 7

16 1/4-inch-thick baguette slices
Extra-virgin olive oil
1/2 garlic clove
Arugula leaves (about 3 ounces)
16 tablespoons burrata cheese (about 12 ounces)
2 teaspoons pink peppercorns
Fleur de sel*

Steps:

  • Preheat broiler. Place bread on baking sheet. Brush with oil; rub with garlic. Broil until golden, about 1 1/2 minutes per side. Transfer toasts to platter. Top with arugula and cheese. Drizzle with oil. Sprinkle with pepper and fleur de sel.
  • *A type of sea salt; available at some supermarkets and specialty foods stores.

BURRATA CROSTINI



Burrata Crostini image

[DRAFT]

Provided by Food Network

Time 20m

Number Of Ingredients 11

1 tbsp. olive oil
2 cloves garlic, thinly sliced
1 tsp. crushed red pepper flakes
4 cups chard, chopped
¼ cup water
Salt and pepper to taste
2 tbsp. Marie's® White Balsamic Shallot Vinaigrette
8½-inch-thick baguette slices, toasted
8 oz. burrata cheese
2 tsp. lemon zest
Red pepper flakes for garnish

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.

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