Bruschetta with Burrata CrostinisBruschetta with Burrata Crostinis
Bruschetta with Burrata Crostinis
Bruschetta with Burrata Crostinis
"Bruschetta is such a classic dish that is perfect for any moment, whether it's for a party or a simple snack at home. That burrata adds a nice creaminess to the tanginess of the balsamic vinegar. This simple recipe also provides an opportunity for the whole family to be in the kitchen!" -Kristine, Foodland Ambassador (Instagram: @x_the_happy_chopsticks_x)
Kristine, Foodland Ambassador (Instagram: @x_the_happy_chopsticks_x)
Kristine, Foodland Ambassador (Instagram: @x_the_happy_chopsticks_x)
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Recipe - Foodland Farms Ala Moana
Bruchetta-Burrata---wynshop.jpg
Bruschetta with Burrata Crostinis
00
Cook Time30 Minutes
Ingredients
On-The-Vine Tomatoes, 3 Large Tomatoes
Garlic, 2 Cloves
Balsamic Vinegar, 3 Tablespoons
Burrata, 2 8 Ounce Containers
Baguette, 1 Baguette
Salt, to taste
Optional: Olive Oil, to taste
Optional: Garlic Butter, to taste
Optional: Basil, 3-5 Leaves
Directions

Ingredients

  • 3 large on-the-vivne tomatoes
  • 2 garlic cloves (minced)
  • 3 tablespoons balsamic viinegar
  • 2 8oz containers of burrata
  • 1 baguette
  • Salt
  • Optional: Olive oil
  • Optional: Garlic butter (salted butter with miced garlic)
  • Optional: 3-5 basil leaves

 

Directions (see notes before starting)

  1. Preheat oven to 350 degrees.
  2. Slice baguette into 1/4-inch pieces. Optional, slice baguette at an angle for a fancier presentation.
  3. Toast for about 7 minutes on each side.
  4. Wash, deseed, and dice tomatoes.
  5. Add diced tomatoes, minced garlic, and balsamic vinegar to a bowl and mix.
  6. Optional: Wash and stack your basil leaves. Roll, chop, and add to the tomato mix for a pop of color.
  7. Spoon some burrata over each crostini, sprinkle with salt, top  with bruschetta mixture, and enjoy!

Notes

  • I recommend making the bruschetta a day in advance to let the flavors marinate in the refrigerator and really come together.
  • Small French bread loaves with the width of about 3 inches is another option for softer crostinis.
  • Drizzling olive oil or spreading some garlic butter will add more flavor to the crostinis!
  • Not sure about all that garlic? Add in a little garlic at a time and taste as you go! Letting the bruschetta sit in the refrigerator overnight will help develop a stronger garlic flavor.
0 minutes
Prep Time
30 minutes
Cook Time
0
Servings

Shop Ingredients

Makes 0 servings
On-The-Vine Tomatoes, 3 Large Tomatoes
Tomatoes, Local
Tomatoes, Local , 0.25 Pound
Member Price
$0.70 avg/ea was $1.07 avg/ea$2.79/lb
Garlic, 2 Cloves
Garlic
Garlic, 1 Each
$1.39
Balsamic Vinegar, 3 Tablespoons
Maika`i Aged Balsamic Vinegar
Maika`i Aged Balsamic Vinegar, 250 Millilitre
$7.29$0.03/ml
Burrata, 2 8 Ounce Containers
Di Stefano Burrata Alla Panna
Di Stefano Burrata Alla Panna, 8 Ounce
$9.29$1.16/oz
Baguette, 1 Baguette
Not Available
Salt, to taste
Morton Coarse Kosher Salt
Morton Coarse Kosher Salt, 16 Ounce
$4.39$0.27/oz
Optional: Olive Oil, to taste
Maika`i Organic Olive Oil
Maika`i Organic Olive Oil, 500 Millilitre
Member Price
$9.99 was $13.99$0.02/ml
Optional: Garlic Butter, to taste
Challenge Butter, Salted
Challenge Butter, Salted , 16 Ounce
Member Price
$9.49 was $10.59$0.59/oz
Optional: Basil, 3-5 Leaves
Local Basil Herbs
Local Basil Herbs, 1.5 Ounce
Member Price
$3.49 was $4.39$2.33/oz

Directions

Ingredients

  • 3 large on-the-vivne tomatoes
  • 2 garlic cloves (minced)
  • 3 tablespoons balsamic viinegar
  • 2 8oz containers of burrata
  • 1 baguette
  • Salt
  • Optional: Olive oil
  • Optional: Garlic butter (salted butter with miced garlic)
  • Optional: 3-5 basil leaves

 

Directions (see notes before starting)

  1. Preheat oven to 350 degrees.
  2. Slice baguette into 1/4-inch pieces. Optional, slice baguette at an angle for a fancier presentation.
  3. Toast for about 7 minutes on each side.
  4. Wash, deseed, and dice tomatoes.
  5. Add diced tomatoes, minced garlic, and balsamic vinegar to a bowl and mix.
  6. Optional: Wash and stack your basil leaves. Roll, chop, and add to the tomato mix for a pop of color.
  7. Spoon some burrata over each crostini, sprinkle with salt, top  with bruschetta mixture, and enjoy!

Notes

  • I recommend making the bruschetta a day in advance to let the flavors marinate in the refrigerator and really come together.
  • Small French bread loaves with the width of about 3 inches is another option for softer crostinis.
  • Drizzling olive oil or spreading some garlic butter will add more flavor to the crostinis!
  • Not sure about all that garlic? Add in a little garlic at a time and taste as you go! Letting the bruschetta sit in the refrigerator overnight will help develop a stronger garlic flavor.