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)
Recipe - Foodland Farms Ala Moana
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)
- Preheat oven to 350 degrees.
- Slice baguette into 1/4-inch pieces. Optional, slice baguette at an angle for a fancier presentation.
- Toast for about 7 minutes on each side.
- Wash, deseed, and dice tomatoes.
- Add diced tomatoes, minced garlic, and balsamic vinegar to a bowl and mix.
- Optional: Wash and stack your basil leaves. Roll, chop, and add to the tomato mix for a pop of color.
- 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
Tomatoes, Local , 0.25 Pound
Maika`i Member Price
Garlic, 1 Each
Maika`i Aged Balsamic Vinegar, 250 Millilitre
Maika`i Member Price
Distefano Burrata Alla Panna, 8 Ounce
Not Available
Morton Coarse Kosher Salt, 16 Ounce
Maika`i Organic Olive Oil, 500 Millilitre
Maika`i Member Price
Challenge Butter, Salted , 16 Ounce
Maika`i Member Price
Local Basil Herbs, 1.5 Ounce
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)
- Preheat oven to 350 degrees.
- Slice baguette into 1/4-inch pieces. Optional, slice baguette at an angle for a fancier presentation.
- Toast for about 7 minutes on each side.
- Wash, deseed, and dice tomatoes.
- Add diced tomatoes, minced garlic, and balsamic vinegar to a bowl and mix.
- Optional: Wash and stack your basil leaves. Roll, chop, and add to the tomato mix for a pop of color.
- 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.