Best Burrata Bruschetta Recipes

BURRATA BRUSCHETTA WITH FIGS

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Place figs, skin-side down, on grill. Cook until figs start to swell and bubble, 2 to 4 minutes.
• Whisk together balsamic vinegar and olive oil until completely combined, about 1 minute.
• Place Burrata cheese on top of each piece of toast. Spread figs around bread and drizzle with balsamic vinegar mixture. Season with sea salt and black pepper to taste.

PEACH BRULEE BURRATA BRUSCHETTA

Steps:

• Stir together herbes de Provence and sea salt in a small bowl. Set aside.
• Top each slice toasted bread with a generous spread of Burrata cheese. Sprinkle cheese with a pinch of the herbes de Provence sea salt mixture. Set aside.
• Lay peach slices flat in a single layer on a flame-proof surface or plate. Lightly sprinkle each slice with turbinado sugar. Using a kitchen torch set to a medium-low flame, melt the sugar by making short, even passes over the top of the sugar. Continue melting the sugar until it bubbles and turns dark brown, about 30 seconds. Place peach slice on each piece of toast and serve.

PEACH, CORN AND BURRATA BRUSCHETTA

Steps:

• In a medium bowl, combine the corn, peaches, chile, basil, white balsamic, extra-virgin olive oil and kosher salt. Mix well with a spoon. Let marinate for 30 minutes at room temperature or up to 2 hours in the refrigerator.
• Meanwhile, heat a grill or grill pan over medium-high heat. Drizzle the ciabatta slices with the olive oil and grill until golden brown, about 1 minute per side.
• To serve, tear off small amounts of burrata and place on the toast. Sprinkle with the flaky sea salt. Spoon some of the salad on top. Drizzle with a touch more olive oil if desired.

PEACH BRULEE BURRATA BRUSCHETTA

Steps:

• Stir together herbes de Provence and sea salt in a small bowl. Set aside.
• Top each slice toasted bread with a generous spread of Burrata cheese. Sprinkle cheese with a pinch of the herbes de Provence sea salt mixture. Set aside.
• Lay peach slices flat in a single layer on a flame-proof surface or plate. Lightly sprinkle each slice with turbinado sugar. Using a kitchen torch set to a medium-low flame, melt the sugar by making short, even passes over the top of the sugar. Continue melting the sugar until it bubbles and turns dark brown, about 30 seconds. Place peach slice on each piece of toast and serve.

BURRATA BRUSCHETTA

Steps:

• Mix the sugar snap peas, peas, broad beans and radish with the chillies and herbs in a bowl. Add the chardonnay vinegar and olive oil, and toss to coat.
• Heat grill to high. Brush the bread with oil and sprinkle with sea salt. Grill for 2 mins each side until lightly charred. Put each piece of toast on a small plate, then halve burratas and gently spread over the toast. Divide the summer beans, pile on top and season to serve.

BRUSCHETTA WITH BURRATA AND RADICCHIO MARMALADE

Steps:

• Trim ends, then cut each head of radicchio into lengthwise quarters and then into crosswise ribbons about 1/4 -inch wide. Combine the radicchio in a cold skillet with 3 tablespoons olive oil, garlic, salt and balsamic vinegar.
• Cover and cook over medium-low heat, stirring occasionally, until the radicchio has softened, about 10 minutes.
• Reduce the heat to low and cook until the radicchio is quite soft and the bitterness has cooked out, about 5 minutes more.
• Season to taste with salt and perhaps just a little more balsamic vinegar.
• Remove from heat and set aside.
• Remove the garlic cloves before serving.
• Slice the baguette into 1/2 -inch slices and toast until lightly browned on both sides.
• Spoon a heaping teaspoon of the radicchio marmalade onto each slice of bread and top with a similarly sized spoonful of burrata (try to get both the filling and the wrapping in each spoonful).
• Sprinkle each with a light grinding of black pepper and a drizzle of the remaining olive oil and serve.