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Crostini with Burrata Cheese, Cherry Tomatoes, and Pesto
August 1, 2011
1 Min Read
YIELD: 4 SERVINGS
4½" slices artisan antipasto roasted garlic bread
olive oil (for brushing)
1 garlic clove (finely minced)
6 cherry tomatoes, quartered
2 Tablespoons basil pesto
1 Tablespoon extra virgin olive oil sea salt (to taste)
4½" thick slices of Burrata cheese
Preheat oven to 400° F. Brush each slice of bread with olive oil on both sides. Toast the bread on a baking sheet for about 8 minutes (or until light golden brown).
Place the tomatoes in a small bowl with the olive oil, pesto, minced garlic. Mix and season with salt.
Place one slice of the Burrata on each crostino. Place the tomatoes on top of the cheese, dividing the mixture evenly between each slice. Drizzle the remaining pesto over the tomatoes.
Recipe and Photo: La Brea Bakery
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