Burrata and Agrodolce Fig Crostini

Burrata and Agrodolce Fig Crostini
Burrata and Agrodolce Fig Crostini  | http://saltandwind.com Toast is having a moment and I'm all about it. Honestly, I have never needed an excuse to get on board with bread -- if the savory sister of the sw...
Skill
Course
Cuisine
Ingredients
12
Hands-On Time
10 minutes
Total Time
20 minutes
Yield
1 1/2 cups agrodolce figs
Servings
8 to 10
Burrata and Agrodolce Fig Crostini  | http://saltandwind.com
Skill
Beginner
Course
Appetizer
Cuisine
American
Ingredients
12
Hands-On Time
10 minutes
Total Time
20 minutes
Yield
1 1/2 cups agrodolce figs
Servings
8 to 10
Burrata and Agrodolce Fig Crostini  | http://saltandwind.com

Toast is having a moment and I'm all about it. Honestly, I have never needed an excuse to get on board with bread -- if the savory sister of the sweet tooth is a "bread tooth," I totally have it. Everyone else finally seems to be getting on the bandwagon and celebrating with creative crostini, croutons, toast --- really any kind of delicious toasted bread bites. As such, I wanted to share one of my favorite toasty bites: this addictive Burrata and Agrodolce Fig Crostini.

Ingredients

  • 1 loaf country bread

    cut into 1/2-inch slices

  • 2 cloves garlic
  • 1 tablespoon extra-virgin olive oil

    plus more for crostini

  • 2 medium shallots

    peeled and sliced paper thin

  • 1 tablespoon currants
  • 2 tablespoons ruby port
  • 4 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1/4 cup water
  • kosher salt and Freshly ground black pepper
  • 1 pint fresh figs

    stemmed and sliced

  • 8 ounces fresh burrata cheese

Instructions

Heat an oven to 400°F and arrange a rack in the middle. Brush the bread slices with some of the extra olive oil and toast in the oven until the slices are crisp and golden brown. When the crostini are toasted, rub them with the garlic untilit dissolves into the toast then drizzle each toast with remaining oil and a pinch of salt.

Tip

The crostini can be made up to one day in advance -- keep stored in an airtight container until ready to use.

Meanwhile, heat remaining 1 tablespoon of oil in a large cast iron skillet over medium-high. When it shimmers, add the shallots and cook until golden brown, about 8 minutes. Stir in vinegar, port, currants, honey, water and cook until sauce is syrupy, about 2 minutes. Remove from heat and stir in a pinch of pepper and the sliced figs. Taste and add salt and adjust flavors as desired. Serve crostini topped with a smear of burrata and a topping of the fig agrodolce.

Tip

The fig agrodolce can be made up to two days ahead of time. Store refrigerated in an airtight container then bring to room temperature when ready to use.

Footnotes

Food styling and photography by Aida Mollenkamp

http://saltandwind.com/recipes/220-burrata-and-agrodolce-fig-crostini-recipe

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