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Recipe
slightly adapted from Gourmet magazine,
December 2003 and the
Epicurious.com website.
Photo by Mark Wroczynski and his web site,
Super Star Chef Mark.
This crostini
recipe and dinner menu were generously shared with my by Linda Sandberg of
Newberg, OR. Linda belongs to a Gourmet Dinner Group that delights in making
wonderful foods that they share together. Check out
Prime Rib (Standing Rib Roast) Christmas Dinner which includes this crostini
recipe.
Check out my
Appetizer Recipes
for more great cooking ideas.
Crostini with Burrata Cheese, Pink Pepper, and Arugula
Recipe
Recipe Type:
Appetizer,
Crostini,
Mozzarella Cheese
Yields:
10 servings
Prep time: 20 min
Bake time: 10 min
Ingredients:
16 (1/4-inch thick) baguette bread slices
Extra-virgin
olive oil
1/2
garlic clove
Arugula leaves (about 3 ounces), washed and thoroughly dried
16 tablespoons (about 12 ounces) burrata cheese*
2 teaspoon pink peppercorns
Fleur de sel
salt or
coarse sea salt **
* Burrata cheese is an
ultra-creamy fresh mozzarella cheese. It’s
actually a ball of mozzarella filled with cream and pieces of mozzarella—when
you cut into it, the cream oozes out. It can be hard to find. If you can
not find this cheese, substitute fresh mozzarella cheese.
**
Fleur de Sel, Flower of Salt, Flor De Sal
Skimmed from the top of salt ponds early in the process of evaporation, this is
considered a great condiment salt; also good on grilled meats, in salads and on
vegetables. The flavor, like wines, varies depending on the region it is
harvested from. Typically it is from France though some is produced in Portugal.
Preparation:
Set oven rack 6 inches below the broiler unit
in your oven. Preheat broiler.
Place baguette bread slices on a baking sheet. Lightly brush both
sides of the bread with olive oil and then rub with the garlic clove.
Broil the bread until lightly toasted, approximately 1 1/2 minutes per
side. Watch carefully so they do not get too brown. Remove from oven and
transfer the toasts to a wire rack and let completely cool before using.
When the toasts are cool, top with arugula leaves and the burrata cheese.
Drizzle with olive oil and sprinkle pink peppercorns and fleur de sel salt over
the top.
Arrange on a large platter and serve to your guests.
Makes 16 crostini.
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