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 crave-worthy Burrata and Agrodolce Fig Crostini recipe.
Burrata and Agrodolce Fig Crostini Recipe
- 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
- Make The Crostini: 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 until it dissolves into the toast, then drizzle each toast with the remaining oil and a pinch of salt.
- Make The Agrodolce Figs: Meanwhile, heat the 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.