Prep Time  30minutes
Total Time  30minutes

Burrata Cheese Crostini

Dave Beaulieu March 13th, 2013

This Burrata Crostini is a quick and easy recipe that I frequently turn to when I’m hosing a party.  Crostini, is just a fancy word for toasted bread. The great thing is, that there are tons of things that taste great on top of good toasted bread!  For this recipe we top the crostini with some Burrata cheese, which is a type of mozzerlla that is more creamy and very mild tasting.  Many grocery stores have it, but if you can’t find it, you can use a good mozzarella.  Burrata crostini’s are super simple to make, and look very fancy and elegant, so they are sure to impress, without cause you a lot of stress!  Give them a try, and hope you enjoy it!

Recipe overview and keys to success:

  1. In a pinch you can substitute regular mozzella for the burrata, if you can get the real thing (try an Italian market) it will really make a difference
  2. You good bread, and don’t over toast it, or it will turn hard as a rock.  The bread should have a bit of crunch to the outside, but still be tender enough to chew
  3. Slice the bread no more than half an inch thick
  4. Don’t forgot to season.  For some reason, people forget to salt and pepper these this bites, which will make them taste flat
Recipe for Burrata Cheese CrostiniIngredients (20 bites)
  • 1 ball fresh burrata cheese
  • 1 French baguette
  • 5 – 7 fresh basil leaves
  • 5 – 7 small Calabrian chilies (jarred) diced
  • Good olive oil
  • Salt and pepper
Burrata Crostini
  • Preheat your oven to 400 degrees
  • Slice the baguette into ½ inch pieces, and spread the crostini on a baking sheet covered in aluminum foil
  • Drizzle just a bit of olive oil over each slice of bread, and slide the pan into the oven for 5 – 8 minutes until the outside is just slightly toasted
  • Remove the bread from the oven, and allow to cool
  • Using a sharp knife, cut thin pieces of the burrata large enough to cover about half a crostini, and lay them on the bread
  • Top each crostini with a few pieces of the chilies, and a small piece of basil (tear small pieces off the leaves)
  • To finish, season with salt, pepper and another drizzle of good olive oil
Wine Recommendation:

I love just about any glass of wine with these burrata crostini, and I’m not sure you can go wrong.  If I had to pick an absolute favorite, I actually might go with a sherry (a fortified wine) which has a stronger flavor, and a higher alcohol content that will help stand up to the very rich, creamy cheese.  Enjoy!

Burrata Cheese Crostini

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