Burrata Bruschetta Crostini
How to make the best homemade Burrata Bruschetta. Our easy Italian toasts are topped with mozzarella, tomato chutney & pine nuts.
Servings: 6
Calories: 378kcal
Equipment
- Dutch Oven or Pot
- measuring spoons
- measuring cups
- Spatula or Wooden Spoon
- French knife
- Skillet
Ingredients
Tomato Chutney
- 4 cups Cherry Tomatoes sliced in half
- 1/2 tsp Dried Oregano
- 2 Garlic Cloves thinly sliced
- 1/2 tsp Lemon Zest
- 1/2 cup Honey
- 1/2 cup Balsamic Vinegar
- 1 1/2 tsp Mustard Seeds
- 1 tsp Kosher Salt
- 1/4 tsp Chili Flakes
Burrata Crostini
- 1 Garlic Clove peeled
- 4 slices Sourdough Baguette
- 2 tbsp Olive Oil
- 8 oz Burrata
- 1/4 cup Toasted Pine Nuts
- 1/8 cup Basil torn
- Salt & Pepper
Instructions
- In a large saucepan, combine all of the chutney ingredients and stir with a wooden spoon. Bring to a boil, stirring occasionally, then reduce heat to simmer for 10 minutes. Remove from the heat and let cool to room temperature. Cover and marinate in the fridge.
- To serve the crostini, gently crush the garlic clove and rub over the side of each of the bread slices. Brush both sides of the bread with olive oil. Toast the bread in a skillet over medium-high heat until golden brown and crispy on both sides. Transfer to a platter.
- Break the burrata roughly with your hands and divide it among the toast slices. Spoon some of the chutney over the cheese and garnish with pine nuts and basil. Sprinkle with salt and pepper.
Nutrition
Calories: 378kcal | Carbohydrates: 41.8g | Protein: 11.4g | Fat: 18.8g | Saturated Fat: 6.4g | Cholesterol: 27mg | Sodium: 648mg | Potassium: 391mg | Fiber: 2.4g | Sugar: 27.3g | Calcium: 236mg | Iron: 2mg