Beet-and-Burrata Crostini

Name: Beet-and-Burrata Crostini
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 1 slice baguette, cut crosswise into forty 1/4-inch-thick slices; 454 grams beets, preferably Chioggia; 255 grams burrata, cut into 40 pieces; 12 servings Snipped chives, for garnish; 1 Tbsp extra-virgin olive oil, plus more for brushing; 12 servings Salt and freshly ground pepper

Beet-and-Burrata Crostini might be just the Mediterranean recipe you are searching for. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 87 calories, 4g of protein, and 7g of fat each. If you have salt and pepper, beets, burrata, and a few other ingredients on hand, you can make it. It works well as an inexpensive hor d'oeuvre. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes roughly 1 hour and 35 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Preheat the oven to 35

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Oven

Place the beets in a small roasting pan and add 1/4 inch of water. Cover the pan with foil and bake for about 1 hour, until the beets are tender.

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Beet

Water

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Roasting Pan

Oven

Aluminum Foil

Let cool completely.

Increase the oven temperature to 40

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Oven

Arrange the baguette slices on 2 large cookie sheets and brush with extra-virgin olive oil.

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Extra Virgin Olive Oil

Baguette

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Baking Sheet

Bake for about 10 minutes, until the bread is crisp.

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Bread

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Oven

Peel the beets and halve them lengthwise, then cut cut them crosswise into 1/8-inch slices.

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Beet

Transfer the beets to a bowl.

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Beet

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Bowl

Add the 1 tablespoon of olive oil, season with salt and pepper and toss to coat.

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Salt And Pepper

Olive Oil

Top each crostini with a piece of burrata and a beet slice.

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Crostini

Burrata

Beet

Garnish with the snipped chives and serve immediately.

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Chives

Equipment

Ingredients

Servings:

1slice

baguette, cut crosswise into forty 1/4-inch-thick slices 454grams

beets, preferably Chioggia 255grams

burrata, cut into 40 pieces 12servings

Snipped chives, for garnish 1Tbsp

extra-virgin olive oil, plus more for brushing 12servings

Salt and freshly ground pepper

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Antinori Badian a Passignano Chianti Classico Gran Selezione with a 4.6 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.