|~SPQR's Burrata Crostini~|
|~Close-up of my Burrata Crostini (Re)creation~|
|~My Burrata Crostini (Re)creation~|
- 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.
1911 Filmore St
San Francisco, CA