Toast is having a moment and I'm all about it. As such, I wanted to share one of my favorite toasty bites: this crave-worthy Burrata and Agrodolce Fig Crostini recipe.
1tablespoonextra-virgin olive oilplus more for crostini
For The Agrodolce Sauce:
2mediumshallotspeeled and sliced paper thin
1tablespooncurrants
2tablespoonsruby port
4tablespoonsbalsamic vinegar
1tablespoonhoney
1/4cupwater
Kosher salt and Freshly ground black pepper
For Serving:
1pintfresh figsstemmed and sliced
8ouncesfresh burrata cheese
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.
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.For Serving: 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.