Roasted Tomato and Burrata Rosemary Crostini
Jennifer
Course Appetizer
Cuisine Italian
- 2 slices Rosemary Herb Bread ( * seeour recipe for Savory Rosemary & Garlic Rustic Bread)
- 1/2 cup Constellation or babyHeirloom Tomatoes ( quartered )
- 1 cup Fresh Burrata Cheese
- Light Drizzle Extra Virgin Olive Oil
- 1 teaspoon Fresh Rosemary ( de-stemmed )
- Sea Salt ( for pasta water )
- Coarse Black Pepper ( to taste )
Preheat oven to 400 Degrees F Brush bread with Olive Oil. Sprinkle with Salt & PepperOn one side of a baking sheet, place 2 slices of bread On the other side of the same baking sheet, place a cupped pieceof aluminum foil.Place tomatoes on top of foil.Bake until Bread is Crispy and Tomatoes are witheredNote: Bread will be done faster than Tomatoes. You will removeBread first. Build the Crostini: On Toasted bread, spread Burrata Cheese and gently mash using afork.Sprinkle with Salt & PepperTop with Roasted Tomatoes with a tiny pinch more Salt and PepperGarnish with whole Fresh Rosemary leavesFinish off with a light drizzle of EVOOENJOY!!Buon Appetito e Mangia Bene!