Brussels & Burrata Crostini
One of my FAVORITE chef’s choice crostinis we serve at FullySTOCKED! The creaminess of the burrata is the perfect pair to the Espresso Dark Balsamic Vinegar! Stop in to try or make it at home!
Ingredients
- 1 baguette, sliced thin and at an angle
- Madagascar Black Pepper Extra Virgin Olive Oil
- 4 2oz balls of burrata (we use BelGioioso)
- 4 cups Brussel sprouts, diced
- 4 Tbsp dried dates, diced
- 4 Tbsp pistachios, roasted & crushed
- Jacobsen’s Himalayan Sea Salt, to taste
- Espresso Dark Balsamic Vinegar
Directions
Preheat oven to 350F. Spread out the diced Brussel sprouts on a cookie sheet. Drizzle with Madagascar Black Pepper Extra Virgin Olive and season with Jacobsen’s Himalayan Sea Salt. Bake for about 10 minutes (watch so they don’t burn). Remove from oven and set aside.
Slice each burrata ball into 5 slices. Lay out the baguette slices on a cookie sheet. Drizzle with Madagascar Black Pepper Extra Virgin Olive Oil. Top each baguette with 1 slice of burrata, 1 Tbsp roasted Brussel sprouts, 1 tsp diced dates and 1 tsp roasted pistachios. Bake at 350F for 7 minutes; remove from oven.
To plate, arrange crostinis on a serving platter. Sprinkle with Jacobsen’s Himalayan Sea Salt and drizzle with Espresso Dark Balsamic Vinegar.
Enjoy!
