Summer Burrata Bruschetta
- 24 Sep, 2024
- Posted by: Charlie Loomis
Summer Burrata Bruschetta
Rated 5.0 stars by 1 users
Category
appetizers
Ingredients
4 oz burrata
1 medium ciabatta roll, slice in half lengthwise
Half a clove of garlic
8 leaves of basil
2 T chopped roasted pistachios
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¼ cup of Terrapin Ridge Farms Raspberry Peach Chipotle Sauce
3 T Good olive oil (two for toasting the bread and 1 to top the bruschetta)
Flake salt for finishing
Directions
Run the inside of each slice of ciabatta with the garlic. Heat a large sauté pan with two tablespoons of olive oil and add the two slices of ciabatta inside down. Toast until golden brown and crunchy.
Spread the raspberry peach chipotle spread over the inside of the toasted ciabatta. Dry the burrata and tear it into 4 pieces. Place them on top of the raspberry with the creamy inside facing up. Sprinkle a pinch of the flake salt on each piece of burrata.
Top with the chopped pistachios and hand torn basil. Serve immediately.
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