Burrata Bowl Recipe
A new take on our Bruschetta Crostinis, fresh burrata with balsamic marinated tomatoes, fresh basil and a balsamic drizzle served with toasted crostinis.
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Ingredients
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Balsamic-Marinated Tomatoes
Burrata
Crostinis
Balsamic Glaze & Finish
Method
Balsamic-Marinated Tomatoes
- 1
Prepare tomatoes
Rinse and halve the cherry tomatoes. Place them cut-side up in a medium bowl.
- 2
Make marinade
Mince 1 garlic clove and finely chop the shallot. In a small bowl whisk together 2 tbs extra-virgin olive oil, 1 tbs balsamic vinegar, minced garlic, chopped shallot, 1 tsp sugar, 1 tsp salt and 1/2 tsp black pepper until sugar dissolves.
- 3
Marinate
Pour the marinade over the halved tomatoes and gently toss to coat. Add the 1/4 cup sliced basil and stir once more. Cover and refrigerate at least 20 minutes (up to 2 hours) to allow flavors to develop. If refrigerating longer, bring back to near room temperature before serving (about 15 minutes).
Crostinis
- 4
Slice bread
Preheat oven to 400°F (200°C). Slice the baguette on the diagonal into 12 slices about 1/2 inch thick.
- 5
Brush and bake
Arrange slices on a baking sheet in a single layer. Brush each slice lightly with 2 tbs olive oil. Sprinkle with a light pinch of salt if desired. Bake for 8–10 minutes, flipping once halfway through, until edges are golden and crisp.
- 6
Garlic rub
Remove crostinis from oven and while still warm, rub the cut side with the halved garlic clove to impart a subtle garlic flavor. Let cool slightly.
Burrata & Assembly
- 7
Prepare burrata
Drain burrata if packed in liquid and pat gently with paper towel. Place each burrata ball on a serving plate or shallow bowl. Sprinkle with 1/8 tsp sea salt and 1/8 tsp freshly ground black pepper per ball (total 1/4 tsp each divided) just before serving.
- 8
Top with tomatoes
Spoon the balsamic-marinated tomatoes evenly over and around the burrata, allowing some juice to mingle with the cheese.
- 9
Finish and garnish
Drizzle 1 tbs extra-virgin olive oil around the burrata and 2 tbs balsamic reduction in a decorative pattern over the tomatoes and cheese. Scatter microgreens or small basil leaves if using. Serve crostinis on the side for spreading and scooping.