Nectarine and Wisconsin Burrata Bite Crostini

Name: Nectarine and Wisconsin Burrata Bite Crostini
Yield: 1 serving
Ingredients: 1 cup balsamic vinegar; ¼ cup honey; ⅓ cup granulated sugar; Zest of 1 lemon; 24-28 whole basil leaves; plus 1 ½ tablespoons thinly sliced; ½ baguette; 2 tablespoons extra virgin olive oil; 1 ball Wisconsin Burrata; 1 nectarine

User Reviews

5.0

6 reviews

Excellent

Course
Appetizer, Others
Cuisine
Vegetarian

Nectarine and Wisconsin Burrata Bite Crostini

Iris Warren

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

1 cup balsamic vinegar
¼ cup honey
⅓ cup granulated sugar
Zest of 1 lemon
24-28 whole basil leaves
plus 1 ½ tablespoons thinly sliced
½ baguette sliced in ¼-inch thick slices
2 tablespoons extra virgin olive oil
1 ball Wisconsin Burrata drained
1 nectarine pitted and sliced into thin wedges

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Instructions

Preheat oven to broil.
In a small saucepan, combine vinegar and honey. Bring to a boil, then reduce heat to low and simmer for about 25 minutes or until mixture has reduced by half. Raise temperature to medium-high and cook for another 5 minutes, until thickened to the consistency of syrup, whisking continuously so mixture doesn’t burn. Remove from heat and set aside.
Combine sugar and lemon zest in a small bowl and mix together. Add the thinly sliced basil leaves, mix to coat, then set aside.
Arrange baguette slices on a large baking sheet, brush the top with oil and toast in the preheated oven for 3-4 minutes or until toasts are golden. Remove and let cool.
Gently slice Burrata ball in half, then slice into wedges and place on baguette toasts. Nestle a wedge of nectarine in a basil leaf and place on top of Burrata. Drizzle with reserved balsamic glaze and sprinkle with lemon sugar. Serve at room temperature.