Burrata and Agrodolce Fig Crostini Recipe

Burrata and Agrodolce Fig Crostini Recipe
Burrata and Agrodolce Fig Crostini Recipe | https://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 s...
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
Diet
Vegetarian
Season
Summer, Fall
Burrata and Agrodolce Fig Crostini Recipe | https://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
Diet
Vegetarian
Burrata and Agrodolce Fig Crostini Recipe | https://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 crave-worthy Burrata and Agrodolce Fig Crostini.

Go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

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
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Instructions

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.

Tip

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

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.

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

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Aida Mollenkamp

Aida Mollenkamp

Founder and Editor-in-Chief, Salt & Wind

Aida is a food and travel expert, author, chef, Food Network personality, founder of the travel services company, Salt & Wind Travel, and partner at the creative agency and educational platform, Border Free Media. She has made her career in food travel media and hospitality and has crisscrossed the globe to search out the best food destinations.

After graduating from the Cornell Hotel School and Le Cordon Bleu Paris, she joined CHOW Magazine where she ran the test kitchen and worked as Food Editor. Aida then moved to television, hosting the Food Network show, Ask Aida, FoodCrafters on the Cooking Channel, In The Pantry on Yahoo!, and the TasteMade series, Off Menu. Her cookbook, Keys To The Kitchen, is a go-to for home cooks who want to become more adventurous cooks and the Travel Guides For Food Lovers series she has co-authored are beloved among food travelers.

Through Border Free Media, Aida shares the lessons she’s learned as an entrepreneur with other creative businesses. From teaching our Cooking Club classes to cohosting our group trips, in all that she does Aida aims to help discerning travelers taste the world.

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

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