Burrata and Strawberry Bruschetta
- Level: Easy
- Yield: 15 bruschetta
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 126
- Total Fat
- 9
- Saturated Fat
- 3
- Carbohydrates
- 7
- Dietary Fiber
- 0
- Sugar
- 2
- Protein
- 5
- Cholesterol
- 15
- Sodium
- 158
- Total: 40 min (includes marinating time)
- Active: 20 min
Ingredients
Fifteen 1/4-inch slices baguette
4 tablespoons extra-virgin olive oil
Kosher salt
1 tablespoon white balsamic vinegar
1 teaspoon clover honey
1/2 cup quartered cherry tomatoes
3/4 cup chopped strawberries
1 tablespoon chopped fresh basil
One 8-ounce ball burrata cheese, chilled
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.