Burrata Caprese Crostini Bites Food

BURRATA CROSTINI

Steps:

• For the chard: Preheat a saute pan over medium heat and coat with olive oil. Add garlic slices and cook until fragrant. Add red pepper flakes and chard and cook until wilted. Add water and cook for about 10 minutes until chard is tender. Season with salt and pepper. Turn heat off and stir in Marie's® White Balsamic Shallot Vinaigrette. To assemble the crostini: Top each toasted baguette slice with a spoonful of burrata followed by greens. Garnish with lemon zest and additional crushed red pepper flakes.

BURRATA CAPRESE CROSTINI WITH SAUTéED CHERRY TOMATOES

Steps:

• Slice the cherry tomatoes and chop the garlic.
• Julienne fresh basil leaves and slice the bread.
• Heat up a castiron skillet on low-medium heat (if you're using a stainless steel pan, then heat it up on medium heat. Once hot, add olive oil, followed by crushed red pepper. Saute for 10 seconds or so.
• Add the garlic and saute for about 20 seconds.
• Add the cherry tomatoes and season with salt and black pepper. Cook on low-medium heat to medium heat for 8 minutes. Stir occasionally.
• Once the tomatoes soften, turn off the stove.
• Brush the bread slices with olive oil. Toast in a toaster oven at 400 degrees for 2-3 minutes or until crispy.
• In a serving plate, add all the cherry tomatoes. Top with burrata.
• Place toasted bread all around. Top burrata cheese with julienne basil leaves and a drizzle of olive oil.
• Grind fresh pepper over burrata.
• Drizzle balsamic glaze.