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5.0 from 6 votes

Nectarine and Wisconsin Burrata Bite Crostini

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

Course: Appetizer , Others
Cuisine: Vegetarian

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

Instructions

    Cup of Yum
  1. Preheat oven to broil.
  2. 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.
  3. Combine sugar and lemon zest in a small bowl and mix together. Add the thinly sliced basil leaves, mix to coat, then set aside.
  4. 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.
  5. 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.