Recipe courtesy of Jill Davie
Beet and Burrata Cheese in Croustade
Getting reviews...
- Level: Easy
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 60 croustades
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 60 servings
- Calories
- 49
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 1 g
- Cholesterol
- 3 mg
- Sodium
- 51 mg
- Level: Easy
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 60 croustades
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 60 servings
- Calories
- 49
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 1 g
- Cholesterol
- 3 mg
- Sodium
- 51 mg
Ingredients
Directions
- Cook the beets in their own pots so the colors do not bleed together. Start the beets in cold, salted water and bring to a boil. Continue to boil until fork tender. Remove from the water and peel. The beets are easier to peel when warm. Cut the beets into 1/4-inch dice. Toss the beets with the red wine vinegar, olive oil, and the shallots. Fill each croustade, or top each cracker with burrata cheese. Top each with the beet salad and sprinkle them with parsley and fresh ground black pepper. Serve on a nice platter.
Looking for Something Else?
Related Pages
- Beet and Goat Cheese Arugula Salad Recipe
- Rigatoni with Roasted Cherry Tomatoes and Burrata...
- Beet and Burrata Salad Recipe
- Tomatoes and Burrata Recipe
- Grilled Tomatoes and Burrata Recipe
- Roasted Quail with Savory Apple and Cheddar...
- Prune and Apple Croustade Recipe
- Chicken Croustade Recipe
- Mushrooms Aux Croustade Recipe