Nectarine and Wisconsin Burrata Bite Crostini
User Reviews
5
6 reviews
Excellent
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Cuisine
Vegetarian
Nectarine and Wisconsin Burrata Bite Crostini
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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
- lemon zest of 1
- 24-28 basil whole leaves
- plus 1 ½ tablespoons thinly sliced
- ½ baguette sliced in ¼-inch thick slices
- 2 tablespoons extra virgin olive oil
- 1 burrata cheese drained, Wisconsin, ball form
- 1 nectarine pitted and sliced into thin wedges
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.
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User Reviews
Overall Rating
5
6 reviews
Excellent
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