BURRATA AND STRAWBERRY BRUSCHETTA
Provided by Giada De Laurentiis Bio & Top Recipes
Categories appetizer
Time 40m
Yield 15 bruschetta
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Brush the baguette slices on both sides with 2 tablespoons of the olive oil. Place the slices on a rimmed baking sheet and sprinkle with 1/2 teaspoon salt. Bake for 10 minutes, rotating the baking sheet halfway through.
- In a medium bowl, combine the vinegar, honey, 1/2 teaspoon salt and the remaining 2 tablespoons olive oil; whisk until smooth and emulsified. Add the cherry tomatoes, strawberries and basil to the dressing; mix well to coat. Allow to sit at room temperature for 10 minutes to let the flavors marry.
- Drain the burrata and dry carefully. Using a fork, tear the burrata into small pieces. Place some burrata on each toast, being sure to get a little of the creamy center on each piece. Top with some of the tomato-strawberry mixture and drizzle with a touch of dressing.
BURRATA AND KALE SALSA VERDE BRUSCHETTA
Provided by Giada De Laurentiis Bio & Top Recipes
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the salsa verde: In the bowl of a food processor, pulse together the kale and garlic until roughly chopped. Add the capers, vinegar, Dijon mustard, anchovy paste and 3/8 teaspoon salt and pulse 1 or 2 times more. Add the olive oil and run the processor for 5 seconds. Set aside to let the flavors marry.
- To assemble the bruschetta: Preheat a grill pan over high heat. Drizzle both halves of the bread evenly with the olive oil. Grill on each side until golden brown and charred in a few spots, about 2 minutes per side. Remove the bread to a cutting board. Spoon the salsa verde evenly over each half of the bread. Tear the burrata over the salsa verde and sprinkle the pine nuts and tomatoes evenly over the tops. Cut each bread half into slices and serve.
BURRATA BRUSCHETTA
Try a new twist on bruschetta, topped with burrata, broad beans, sugar snap peas, radish, mint and chilli. It makes a fab lunch or starter for a dinner party
Provided by Kyle Boyce from London Grind
Categories Brunch, Lunch, Snack, Starter
Time 20m
Number Of Ingredients 11
Steps:
- Mix the sugar snap peas, peas, broad beans and radish with the chillies and herbs in a bowl. Add the chardonnay vinegar and olive oil, and toss to coat.
- Heat grill to high. Brush the bread with oil and sprinkle with sea salt. Grill for 2 mins each side until lightly charred. Put each piece of toast on a small plate, then halve burratas and gently spread over the toast. Divide the summer beans, pile on top and season to serve.
Nutrition Facts : Calories 545 calories, Fat 44 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 0.9 milligram of sodium
BURRATA BRUSCHETTA WITH FIGS
I can't guarantee you'll be able to find Burrata and fresh Black Mission figs, but if you can, you really must give this a try. I'll tell you right now that there really isn't a substitute for this heavenly cheese.
Provided by Chef John
Categories Appetizers and Snacks Bruschetta Recipes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Place figs, skin-side down, on grill. Cook until figs start to swell and bubble, 2 to 4 minutes.
- Whisk together balsamic vinegar and olive oil until completely combined, about 1 minute.
- Place Burrata cheese on top of each piece of toast. Spread figs around bread and drizzle with balsamic vinegar mixture. Season with sea salt and black pepper to taste.
Nutrition Facts : Calories 376.8 calories, Carbohydrate 44.9 g, Cholesterol 30 mg, Fat 17.3 g, Fiber 5.2 g, Protein 9.8 g, SaturatedFat 7.3 g, Sodium 363.8 mg, Sugar 25.7 g
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