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...
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.
cut into 1/2-inch slices
plus more for crostini
peeled and sliced paper thin
stemmed and sliced
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.
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.
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.
Food styling and photography by Aida Mollenkamp
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