BRUSCHETTA WITH BURRATA AND RADICCHIO MARMALADE
A wonderful appetizer using a miracle cheese--burata is like a mozarella truffle--a 'skin' of mozzarella surrounding a mozzarella cream. It can be found at speciality stores and many Whole Foods Markets carry it. If you can't find it, you may use fresh mozzarella--not that vacuum-wrapped plastic ball from the supermarket.
Provided by Chef Kate
Categories Cheese
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Trim ends, then cut each head of radicchio into lengthwise quarters and then into crosswise ribbons about 1/4 -inch wide. Combine the radicchio in a cold skillet with 3 tablespoons olive oil, garlic, salt and balsamic vinegar.
- Cover and cook over medium-low heat, stirring occasionally, until the radicchio has softened, about 10 minutes.
- Reduce the heat to low and cook until the radicchio is quite soft and the bitterness has cooked out, about 5 minutes more.
- Season to taste with salt and perhaps just a little more balsamic vinegar.
- Remove from heat and set aside.
- Remove the garlic cloves before serving.
- Slice the baguette into 1/2 -inch slices and toast until lightly browned on both sides.
- Spoon a heaping teaspoon of the radicchio marmalade onto each slice of bread and top with a similarly sized spoonful of burrata (try to get both the filling and the wrapping in each spoonful).
- Sprinkle each with a light grinding of black pepper and a drizzle of the remaining olive oil and serve.
Nutrition Facts : Calories 316, Fat 14.9, SaturatedFat 5.1, Cholesterol 22.4, Sodium 681.5, Carbohydrate 33.2, Fiber 2.2, Sugar 0.8, Protein 12.2
BRUSCHETTA WITH RICOTTA AND MARMALADE
Provided by Giada De Laurentiis
Categories appetizer
Time 13m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- Heat a grill pan over medium-high heat. Grill the bread until golden brown, about 4 minutes per side. Spread 2 tablespoons of ricotta over each piece of toast. Spoon 1 tablespoon of marmalade over the ricotta, and serve.
BURRATA AND STRAWBERRY BRUSCHETTA
Provided by Giada De Laurentiis Bio & Top Recipes
Categories appetizer
Time 40m
Yield 15 bruschetta
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Brush the baguette slices on both sides with 2 tablespoons of the olive oil. Place the slices on a rimmed baking sheet and sprinkle with 1/2 teaspoon salt. Bake for 10 minutes, rotating the baking sheet halfway through.
- In a medium bowl, combine the vinegar, honey, 1/2 teaspoon salt and the remaining 2 tablespoons olive oil; whisk until smooth and emulsified. Add the cherry tomatoes, strawberries and basil to the dressing; mix well to coat. Allow to sit at room temperature for 10 minutes to let the flavors marry.
- Drain the burrata and dry carefully. Using a fork, tear the burrata into small pieces. Place some burrata on each toast, being sure to get a little of the creamy center on each piece. Top with some of the tomato-strawberry mixture and drizzle with a touch of dressing.
BRUSCHETTA
This easy bruschetta recipe from Food Network's Ree Drummond makes a great appetizer or tasty first course for a larger meal.
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.
- Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.
- Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
- To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.
RADICCHIO AND CITRUS SALAD WITH BURRATA
We're over having to carefully cut the peels off citrus before slicing them; simply peeling them first keeps their natural shape intact and saves time.
Yield 4 servings
Number Of Ingredients 9
Steps:
- Toast almonds in a dry medium skillet over medium heat, tossing often, until beginning to brown in spots, about 3 minutes. Add 1 tsp. sugar, 1/4 tsp. salt, and 2 Tbsp. water. Remove from heat and stir with a heatproof rubber spatula until water is evaporated. Sprinkle in remaining 1 Tbsp. sugar and stir until almonds are coated. Transfer to a plate and let cool. Coarsely chop.
- Meanwhile, pulse burrata in a food processor to a coarse purée. It should look a little like cottage cheese. Add 2 Tbsp. oil and season with salt; pulse just to incorporate. (Or you can tear it with your hands, arrange on plates, and drizzle with the oil and sprinkle with salt.)
- Toss oranges, radicchio, vinegar, and remaining 4 Tbsp. oil in a large bowl to combine; season with salt.
- Divide burrata among plates and sprinkle with herbes de Provence; top with salad. Scatter almonds over.
BURRATA BRUSCHETTA
Try a new twist on bruschetta, topped with burrata, broad beans, sugar snap peas, radish, mint and chilli. It makes a fab lunch or starter for a dinner party
Provided by Kyle Boyce from London Grind
Categories Brunch, Lunch, Snack, Starter
Time 20m
Number Of Ingredients 11
Steps:
- Mix the sugar snap peas, peas, broad beans and radish with the chillies and herbs in a bowl. Add the chardonnay vinegar and olive oil, and toss to coat.
- Heat grill to high. Brush the bread with oil and sprinkle with sea salt. Grill for 2 mins each side until lightly charred. Put each piece of toast on a small plate, then halve burratas and gently spread over the toast. Divide the summer beans, pile on top and season to serve.
Nutrition Facts : Calories 545 calories, Fat 44 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 0.9 milligram of sodium
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