Balsamic, Broccoli, Burrata, Oh My!
Creamy burrata, crispy oven-charred broccoli roasted with an aged balsamic piled on crunchy ciabatta!! MMMMM – an amazing crostino!
I love these crostini – company worthy, but also just a wonderfully easy lunch or brunch item. The roasted red pepper spread adds a tangy, delicious layer of flavor that should not be missed
BE BRAVE and make some extra red pepper spread to toss into pasta or drizzle over chicken
Happy crostini eating!
The Three B’s Crostini
Ingredients
(* indicates my preferred ingredients – see notes for alternatives)
8 oz broccoli, cut into bite sized pieces
4 oz burrata cheese
1 tablespoon O&V Aged Balsamic such as Bronze or Silver *
1½ tablespoons O&V Unflavored EVOO *
¼ teaspoon O&V Italian Chili flakes *
Kosher Salt and fresh cracked pepper to taste
1 cup jarred O&V Roasted Red Peppers, drained and patted dry *
½ teaspoon O&V Marc de Champagne vinegar *
1 piece ciabatta bread, cut in half horizontally
Preparation
Place the roasted red peppers in a blender with a pinch of salt, a few cracks of pepper, Marc de Champagne vinegar. Blend until smooth. Taste, and adjust seasoning. Add up to a tablespoon of water as needed to get to spreadable consistency.
Place two racks in the oven staggered so you can place trays on both. Line two baking trays with parchment paper. Preheat the oven to 400F
Put the ciabatta pieces cut side up on one prepared tray
Toss the broccoli pieces with the EVOO, chili flakes, salt and pepper. Place in the second prepared baking tray on the top rack in the oven and roast for 8-10 minutes (till bright green and crisp tender). Remove from the oven and toss with the balsamic vinegar.
Return the broccoli to the oven but place on the lower rack.
At this time, place the tray with the ciabatta on the top rack. Bake in the oven for 8-10 minutes till the broccoli is charred and crisp and the ciabatta is toasted
Remove from the oven. Tear the burrata over the warm broccoli and mix together
Smear the toasted ciabatta with the roasted red pepper spread, top with the burrata and broccoli mix. Drizzle a little additional red pepper spread over the broccoli (optional), and season with a little freshly cracked pepper.
Serve immediately.
Serves 4
Active time 15 minutes Total Time: 35 minutes
Notes
* I personally love the flavor and viscosity of the Silver Balsamic on these crostini, but feel free to try it with our Bronze Balsamic or even with our on-tap IGP Balsamic vinegar. Good quality Unflavored EVOO and Italian Chili flakes round out the flavors nicely.
The Roasted Red Peppers and Marc de Champagne vinegar blend together simply with some seasoning for a delicious spread for these crostini or a pasta. Feel free to roast your own red peppers instead and use another high-quality white wine-based vinegar.
All highlighted products are available at Oil & Vinegar stores
Categories: Entrée, Appetizer, Vegetarian, Plant Based, Sides, Aged Balsamic, Silver Balsamic, Bronze Balsamic, Roasted Red Pepper, Unflavored EVOO, Marc de Champagne Vinegar,
