Valentine's Day

Burrata, Tomato and Strawberry Crostini

by:
April  7, 2014
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Burrata, Tomato and Strawberry Crostini
  • Serves 4 appetizer portions
Author Notes

Tomatoes pair beautifully with many other fruits - in a salad with mangoes and mozzarella, in a chunky sweet and savory sauce with guava, and here with a fruit I experimented with, honestly, because I wanted to stick to a red color scheme for a Valentine's Day appetizer I made for dinner at home. Enjoy!
—Emily | Cinnamon&Citrus

What You'll Need
Ingredients
  • 1/2 French Baguette (or pick up a demi-baguette if available)
  • 4 ounces Burrata cheese
  • 10-12 strawberries, hulled, and quartered
  • 15 grape tomatoes, quartered
  • 1/4 cup aged balsamic vinegar
  • 1 rounded tablespoon honey
  • 1 teaspoon granulated sugar
  • salt and pepper
  • extra virgin olive oil, for drizzling
Directions
  1. Turn the oven to Broil. Drizzle the crostini with olive oil and broil roughly 5 minutes (watch carefully!)
  2. Quarter the strawberries and macerate in a bowl with 1 tsp sugar, a pinch of salt and a half pinch of black pepper until a little bit of liquid forms in the bowl. This happens in about 10 minutes or so. Quarter the grape tomatoes and also season this component with a pinch of salt and few grates of black pepper. Combine the strawberries and tomatoes.
  3. Cook balsamic vinegar with honey in a small heavy-bottomed saucepan over medium high heat until reduced by half to a syrupy consistency, about 7 minutes, stirring frequently in the early stages to distribute the honey throughout.
  4. Now, you are ready to compose: place a dollop of buratta on each crostini, being sure to salt and pepper this layer. Spoon on some tomato-strawberry mixture and drizzle with balsamic glaze.
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1 Review

Marghet
Marghet September 13, 2016
I really loved this. The sweetness of the strawberries is a nice update to the cream of burrata, the tartness of the balsamic glaze, and the crunch of a crostini. A big hit, and something I will be making again soon.

If I were to make it again, I would cut the demi baguette into smaller slices for easier eating, be a little more liberal with my interpretation of a dollop of burrata, and would keep any unused glaze on a low heat as it solidified once I took it off the stove which was bummer when I wanted seconds.