Burrata Crostini | Bianco DiNapoli
A natural + classic combination, Bianco DiNapoli's San Marzano Tomatoes pair perfectly with the fresh and creamy burrata atop a crusty piece of home-baked bread. Check out the full recipe below + watch a tutorial preview with Chef Kalman above!
Ingredients
1 Can, Bianco Napoli San Marzano Tomatoes
2-3 Tablespoons, Extra Virgin Olive Oil (EVOO) + More For Finishing
4-6 Leaves, Fresh Basil, Thinly Sliced
4-6 Leaves, Fresh Oregano, Thinly Sliced
1-2 Cloves, Garlic
1 Fresh Baguette, 1/2 Inch Slices (If Unavailable Use A Sourdough Boule, 1 Inch Slices, Cut In Half)
8-10 Ounces, Fresh Burrata
Sea Salt/Fresh Cracked Black Pepper, To Taste
Parmigiano-Reggiano, Fresh Grated, For Garnish
Cook This Recipe Step-By-Step Alongside Chef Bruce Kalman.
Directions
1. Remove Bianco Napoli San Marzano Tomatoes from the can and slice them in halves or quarters, depending on the size
(NOTE: Save the remaining juices and use for a sauce!)
2. In a medium-sized bowl combine tomatoes, olive oil, basil, oregano, and salt/pepper and toss together, set aside
3. Preheat oven to 400F
4. Place slices of bread on a prepared sheet tray and bake until crisp on both sides - approximately 5 minutes - remove from oven and cool
5. Next, cut garlic gloves in half and rub one side of each slice of bread
6. Top Crostini with a piece of burrata, season with salt/pepper to taste, drizzle EVOO and top with prepared tomatoes
7. Drizzle with EVOO and garnish with fresh basil sprig and freshly grated Parmiagiano-Reggiano.