Prep time: 10 minutes
Cook time: 25 minutes
Tomato Crostini
with Burrata and Mascarpone
This roasted tomato crostini with mascarpone and burrata makes for an amazing appetizer or snack!
Source: Dairy Farmers of Ontario
Ingredients
- 20 -25 grape tomatoes, halved
- 1 head of garlic, cut in half horizontally (with skins on)
- 1/2 cup olive oil, divided
- 3 tbsp butter
- 1 baguette, cut into 12-16 equal slices
- 1 cup Bella Casara Mascarpone cheese
- 1 ball Bella Casara Burrata 250g
- ⅓ cup cream
- 1 lemon, juiced
- 1 tsp fresh thyme
- Salt and pepper to taste
- ½ cup pesto, in a piping bag
- 12 pcs fresh basil leaves, for garnish (optional)
Instructions
- Preheat the oven to 400°F
- Cut tomatoes in half and set tomatoes on a prepared baking tray. Cut a full garlic bulb in half and drizzle ¼ cup olive oil and salt. Wrap in tin foil with a small hole at the top and add to the same baking prepared tray. Drizzle the tomatoes with remaining olive oil and season with salt and pepper. Bake in for 20 25 minutes or until desired roast reached.
- In a large nonstick skillet, add 3 tbsp butter and olive oil on medium low heat. Toast baguette slices on both sides until golden brown. Place crostini on a plate and set aside.
- In a large bowl, add mascarpone, cream and mix. Add thyme, pepper, salt, and lemon juice. Mix until combined and add roasted garlic cloves and mix until thick and fluffy.
- On a plate, slice burrata in half to expose the stracciatella inside. Take one piece of crostini and spread the mascarpone mixture on top. Place two tomato halves on top. Spread the stracciatella then pipe a dollop of pesto on top. Garnish with basil.
- Repeat for the remaining crostinis and serve
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