We still refuse to let the trend of burrata pass us by and we hope it’s always here to stay. It’s simply that good. We admittedly love cheese, and when paired with fresh summer nectarines and a toasted baguette, it offers the perfect seasonal appetizer. This crostini recipe is a celebration of flavors and textures, combining creamy burrata, juicy nectarines, and the tangy sweetness of balsamic glaze.
Burrata and Nectarine Crostini
Directions:
Make the Balsamic Glaze (this can be done ahead of time and stored for several days in the refrigerator). Mix balsamic vinegar with brown sugar in a small saucepan over medium heat. Stir constantly until sugar has fully dissolved and then bring to a boil. Reduce heat to low and simmer until glaze is reduced (about 20 minutes). Allow to cool. Seal and store.
Toast ciabatta bread in oven at 350 until warm and crisped. This can also be done on an oiled skillet. Slice bread.
Cut nectarines into thinly sliced pieces.
Spread burrata on each piece of bread. Layer with 2-3 slices of nectarine, fresh basil, balsamic glaze, olive oil, and a generous sprinkle of sea salt.
It’s hard to mess this one up. Enjoy!
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INGREDIENTS
Fresh Ciabatta or Sourdough baguette
8 oz burrata cheese
2 sliced nectarines
Handful of chopped basil
2 cups Balsamic Vinegar
½ cup of brown sugar
Extra Virgin Olive Oil
Sea Salt to Taste
