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Olive & Burrata Crostini

Olive & Burrata Crostini

by 2 people

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Yield: 12

  • 1/2 cup pitted kalamata olives
  • 2 tablespoons EVOO
  • 2 teaspoons red wine vinegar
  • 1 clove garlic
  • 12 baguette slices
  • 8 ounces burrata cheese, cut into small pieces
  • fresh basil, for garnishing
  1. Preheat oven to 425 degrees . In mini food processor, mix olives, EVOO, vinegar and garlic. Spread bread with olive mixture. Toast on parchment-lined baking sheet 10 minutes. Top with burrata and garnish with basil; season.