Wednesday, December 14, 2011

Restaurant (Re)creation: SPQR's Burrata Crostini

~SPQR's Burrata Crostini~
~Close-up of my Burrata Crostini (Re)creation~
~My Burrata Crostini (Re)creation~

SPQR does many things well, but my favorite dishes are their starters and antipasti.  I had this crostini at SPQR for brunch one day and it was love at first bite.  Its the perfect dish to whet your appetite and its very much a crowd pleaser.  It looks sophisticated but its surprisingly easy and wonderfully scrumptious.  The crostini at SPQR is topped with burrata, fried sage, hazelnuts, chili, and honey.  To add a twist to their version, I used truffle honey instead and omitted the chili.  I also used a bit of fried rosemary in addition to the sage.  You can do plenty of variations depending on your mood, your taste buds, and what's leftover in your fridge.


  • Rustic baguette, cut into 1/2 slices
  • 1 container of resh burrata
  • 20 sage leaves
  • 1 sprig of rosemary
  • Truffle honey (or regular honey)
  • 1/2 cup raw (or roasted) hazelnuts
  • 2-3 tbsp olive oil


For the hazelnuts:

Preheat oven to 400.  Place hazelnuts in a baking dish and bake for 10-15 minutes.  Remove from heat.

Cover hazelnuts with a towel to steam and let them cool (5 minutes).

With your fingers, rub the skins off the hazelnuts to the best of your ability and set aside.

For the sage & rosemary:

Pour 1 tbsp olive oil into a small skillet.  Remove rosemary leaves from stem.  Add sage and rosemary leaves and fry until crispy (5 minutes).

Remove leaves with a slotted spoon and place on a paper towel to dry.

For the crostini:

Brush olive oil on both sides of each slice of bread.  Place on a baking sheet and bake for 10-12 minutes, turning over once so they are crispy on both sides.


Generously spread burrata on each crostini, then top with sage, rosemary and hazelnuts.   Drizzle with truffle honey and enjoy.

Bón Appetit

1911 Filmore St
San Francisco, CA
(415) 771-7779

1 comment:

  1. I can attest that this recipe is absolutely delicious!