Nectarine and Burrata Crostini
Ingredients
-
½
cup
balsamic vinegar
-
¼
cup
honey
-
⅓
cup
granulated sugar
-
Zest of 1
lemon
-
24-28
whole
basil leaves
-
1 ½
tablespoons
thinly sliced basil
-
½
baguette
sliced in ¼-inch thick slices
-
2
tablespoons
extra virgin olive oil
-
1
ball
Wisconsin Burrata, drained
-
1
nectarine
pitted and sliced into thin wedges
Instructions
- Preheat the oven to broil.
- In a small saucepan, combine balsamic vinegar and honey, bring to a boil, then reduce heat and simmer for about 25 minutes until reduced by half.
- Increase heat and cook for another 5 minutes until thickened to syrup consistency, whisking continuously.
- Combine granulated sugar and lemon zest in a small bowl, add thinly sliced basil and mix to coat.
- Arrange baguette slices on a baking sheet, brush with olive oil, and toast in the oven for 3-4 minutes until golden.
- Remove toasts and let cool, then slice the burrata and place on the toasts.
- Nestle a wedge of nectarine in a basil leaf and place on top of the burrata.
- Drizzle with balsamic glaze and sprinkle with lemon sugar before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
8g
Sodium
200mg
Cholesterol
30mg
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