If you’re like me you can always use a great appetizer to serve guests at home or take to a function. I have the perfect recipe for you. It’s quick and easy, and uses fresh simple ingredients that just scream summer. It’s one of Giada’s recipes that she featured on her series “Giada in Italy.” After watching this episode, I immediately searched for the recipe and pinned it to my board here.
I don’t often watch the Food Network, but when I do there are only a couple of chefs that I enjoy. She is one. One of my favorite TV chefs is Giada, her recipes are practical and never disappoint. If I want some inspiration I can always tune into her. I was searching for a new appetizer take to a function this one really spoke to me. It’s a bit unusual, in that it combines strawberries and cherry tomatoes. Interesting, No?
Burrata and Strawberry Bruschetta
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.
Here’s the Food Network Page.
I was also introduced to burrata cheese. I wasn’t familiar with it – are you? It’s actually fresh mozzarella cheese, and I found it at Trader Joe’s. I just drained the liquid off and tore the cheese with my hands.
True to form, this recipe was fast, easy and so yummy! There wasn’t one left! I’ve made it several times since with the same results. It’s my new summer appetizer. It just might be yours.
Until next time…