Burrata E Miele Recipe
Eagles Nest Ranch Honey, Piedmont Hazelnuts, Lemon, Mint, Toasted Crostini
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Ingredients
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Cheese
Honey
Nuts
Fruits & Herbs
Bread
Seasoning
Method
Preparation of Ingredients
- 1
Toast the Crostini
Preheat your oven to 400°F (200°C). Slice the baguette into 1/2-inch thick slices. Arrange the slices on a baking sheet and drizzle with olive oil. Toast in the oven for about 5-7 minutes or until golden brown. Remove and let cool.
- 2
Prepare the Hazelnuts
In a dry skillet over medium heat, toast the Piedmont hazelnuts for about 5-7 minutes, stirring frequently until fragrant. Remove from heat and allow to cool slightly before roughly chopping.
- 3
Prepare the Lemon and Mint
Wash the lemon and mint leaves. Zest the lemon and then cut it in half to juice it. In a small bowl, combine the lemon juice with chopped mint leaves to create a refreshing dressing.
Assembly
- 4
Assemble the Dish
On a serving platter, place the toasted crostini. Tear pieces of burrata cheese and place them on top of the crostini. Drizzle Eagles Nest Ranch honey generously over the burrata.
- 5
Add Hazelnuts and Mint
Sprinkle the toasted, chopped Piedmont hazelnuts over the cheese and drizzle the lemon-mint dressing over the top. Season with salt and black pepper to taste.
- 6
Garnish and Serve
Garnish with additional fresh mint leaves if desired. Serve immediately while the crostini are still warm.
