|Posted on February 25, 2016 at 7:40 AM|
Caprese Crostini with Burrata Mozzarella and Pesto
Can you believe that it's 80 degrees in L.A today? Normally, that's no big deal, but it's February! Time to cool down with a decadent little snack. This would also be a perfect snack to impress your guests with during the Oscar's this weekend, hello people! The tomatoes on this crostini are roasted ahead of time, and then chilled. You could do this the night before if you wanted to. The cheese is burrata mozzarella, a very rich version of regular mozzarella chese made with cream. You can get it at most supermarkets in thier specialty cheese section.
Prep Time: 10 Minutes
Cook Time: 15-20 Minutes
By: Chef Hallie Norvet
2 Dry Pints Baby Rainbow Tomatoes
Salt, Pepper, Extra Virgin Olive Oil
2 oz. Fresh Basil
2 oz. Fresh Grated Parmesan
1 oz. Pine Nuts
1 Teaspoon Roasted Garlic or Lightly Sauteed Garlic
One Lemon, Juiced
About 1/2 Cup Extra Virgin Olive Oil
16oz. Fresh Burrata Mozzarella, Portioned Into 20-25 Small Portions
20-25 Crostini's, Crackers or Little Toasts
Preheat oven to 350 degrees. Place all tomatoes onto a medium sheet tray and lightly drizzle with olive oil, salt and pepper. Place sheet tray onto middle rack of oven and allow to roast for 15-20 minutes unti lightly blistered. Remove from oven and allow to cool.
In a food processor, place basil, parmesan, pine nuts, garlic, lemon and a heavy dash of salt and pepper. Lightly pulse until roughly chopped, then drizzle in olive oil at a slow rate until desired consistency is reached. For a chunky pesto add less oil, for a smoother, more liquid consistency add more.
Place burrata onto crostini and finish with tomatoes. Top with pesto, and garnish with basil, microgreens, or basil. A healthy drizzle of balsamic vinegar is also warranted in this situation.