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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
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Ingredients
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1/2
French Baguette (or pick up a demi-baguette if available)
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4 ounces
Burrata cheese
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10-12
strawberries, hulled, and quartered
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15
grape tomatoes, quartered
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1/4 cup
aged balsamic vinegar
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1
rounded tablespoon honey
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1 teaspoon
granulated sugar
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salt and pepper
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extra virgin olive oil, for drizzling
Directions
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Turn the oven to Broil. Drizzle the crostini with olive oil and broil roughly 5 minutes (watch carefully!)
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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.
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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.
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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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