Recipe courtesy of Giada De Laurentiis
Burrata and Strawberry Bruschetta
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- Level: Easy
- Total: 40 min (includes marinating time)
- Active: 20 min
- Yield: 15 bruschetta
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 126
- Total Fat
- 9 g
- Saturated Fat
- 3 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 5 g
- Cholesterol
- 15 mg
- Sodium
- 158 mg
- Level: Easy
- Total: 40 min (includes marinating time)
- Active: 20 min
- Yield: 15 bruschetta
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 126
- Total Fat
- 9 g
- Saturated Fat
- 3 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 5 g
- Cholesterol
- 15 mg
- Sodium
- 158 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- Brush the baguette slices on both sides with 2 tablespoons of the olive oil. Place the slices on a rimmed baking sheet and sprinkle with 1/2 teaspoon salt. Bake for 10 minutes, rotating the baking sheet halfway through.
- In a medium bowl, combine the vinegar, honey, 1/2 teaspoon salt and the remaining 2 tablespoons olive oil; whisk until smooth and emulsified. Add the cherry tomatoes, strawberries and basil to the dressing; mix well to coat. Allow to sit at room temperature for 10 minutes to let the flavors marry.
- Drain the burrata and dry carefully. Using a fork, tear the burrata into small pieces. Place some burrata on each toast, being sure to get a little of the creamy center on each piece. Top with some of the tomato-strawberry mixture and drizzle with a touch of dressing.
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