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crostini with burrata and bacon |
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Tuesday, 09 February 2010 |
crostini with bacon and burrata
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Burrata is an extra-rich fresh mozzarella. Get the di Stefano brand if possible (shown here). For the bacon, I used a home-cured, home-smoked one, but any thickly sliced butcher bacon will do. You can divide this recipe to feed as few as two people, or multiply it to feed more. Just use as many slices of bacon as you do bread.
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serves 8
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prep time: 5 minutes |
cook time: 15 minutes |
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8 slices good crusty bread (such as Pugliese)
extra-virgin olive oil
8 slices thick butcher bacon
fresh burrata cheese (see note)
2 to 3 plum tomatoes, sliced thinly
freshly ground pepper |
Preheat oven to 375°. Brush bread slices with olive oil and place on a baking sheet and toast in the oven until golden brown, 12 to 15 minutes (or if desired, broil bread to toast more quickly). Cut bread slices in half crosswise and set aside until ready to serve. Meanwhile, cook bacon until crispy. Cut each slice in half crosswise to make 16 short pieces.
To serve, top each piece of bread with a slather of burrata, a slice of tomato, and a piece of bacon. Grind pepper over each one. Serve right away.
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