Crostini with Burrata Cheese recipe is a quick and easy appetizer to make and serve for your next party. Served as an appetizer, the Crostini with Burrata Cheese looks so very fancy and elegant. I can drink and enjoy all types of wines with this appetizer. Give this appetizer a try and know you enjoy it! Remember, crostini, is just a fancy word for toasted bread.
Burrata cheese is an ultra-creamy fresh mozzarella cheese. It is actually a ball of mozzarella filled with cream and pieces of mozzarella. When you cut into it, the cream oozes out. Burrata cheese can sometimes be hard to find food stores but is usually found at specialty cheese stores. If you can not find this cheese, substitute fresh mozzarella cheese.
Check out Prime Rib (Standing Rib Roast) Christmas Dinner which includes this outstanding Crostini with Burrata Cheese recipe. This Crostini with Burrata Cheese recipe and dinner menu were generously shared with me by Linda Sandberg of Newberg, OR. Linda belongs to a Gourmet Dinner Group that delights in making wonderful foods that they share together.
Crostini with Burrata Cheese Recipe:
Crostini with Burrata Cheese Recipe
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*
* 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.
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.
Sources: 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.