Bruschetta Burrata Recipe
blueberry balsamic, roasted tomatoes, crostini
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Ingredients
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Crostini
Roasted Tomatoes
Blueberry Balsamic Reduction
Assembly
Method
Crostini
- 1
Prepare the Crostini
Preheat the oven to 400°F (200°C). Slice the baguette into ½-inch thick slices. Lay the slices on a baking sheet and brush each side with olive oil.
- 2
Bake the Crostini
Place the baking sheet in the oven and bake for about 10-12 minutes or until the crostini are golden brown and crispy. Remove from the oven and let cool.
Roasted Tomatoes
- 3
Prepare the Tomatoes
In a bowl, combine the cherry tomatoes, minced garlic, salt, black pepper, and chopped fresh basil. Toss to coat the tomatoes evenly.
- 4
Roast the Tomatoes
Spread the tomato mixture on a baking sheet and roast in the oven at 400°F (200°C) for 15-20 minutes, or until the tomatoes are blistered and caramelized. Remove from the oven and set aside.
Blueberry Balsamic Reduction
- 5
Make the Balsamic Reduction
In a small saucepan, combine the blueberries, balsamic vinegar, and honey. Bring to a simmer over medium heat.
- 6
Reduce the Sauce
Cook for about 10-15 minutes, stirring occasionally, until the mixture has thickened and the blueberries have burst. Remove from heat and strain if desired for a smooth sauce.
Assembly
- 7
Assemble the Bruschetta
On each crostini, place a generous scoop of roasted tomatoes, followed by a piece of burrata cheese. Drizzle the blueberry balsamic reduction over the top.
- 8
Garnish
Finish with fresh basil leaves on top for garnish and serve immediately.