– Baguette, sliced and toasted – Burrata cheese – Fresh strawberries, sliced – Vincotto – Fresh basil leaves for garnish – Olive oil – Salt and pepper to taste
– Preheat your oven to 350°F (175°C). – Slice the baguette into 1/2-inch thick rounds, place them on a baking sheet, and brush each slice lightly with olive oil. – Toast in the oven until golden and crisp, about 10-15 minutes. Remove and let cool.
– On each crostini, place a generous slice or spoonful of burrata cheese. – Add a few slices of fresh strawberries on top of the burrata.
– Drizzle each crostini with vincotto. Aim for a light coating, as vincotto is quite flavorful. – Season with a pinch of salt and freshly ground black pepper. – Garnish with fresh basil leaves.
– For an extra dimension of flavor, you can also add a drizzle of high-quality olive oil over the top. – If you like, a sprinkle of balsamic vinegar reduction can be used in addition to or in place of vincotto for a different taste profile.
– Burrata cheese is best served at room temperature, so take it out of the refrigerator about 15 minutes before you plan to use it. – Vincotto can be found in specialty food stores or Italian markets, but if you cannot find it, a balsamic reduction makes a good substitute. – The key to great crostini is the balance of flavors and textures, so try to get a good ratio of burrata, strawberries, and vincotto on each piece of bread.