We’re members at a local winery called Cinquain Cellars. One of the reasons that we’re members there is that they have spectacular pick-up parties! Now, when I say pick-up party, I’m sure your imagination is running away with you about what might go on, but basically it’s a wine pick-up and pot luck! And this isn’t just any old pot luck, it’s a contest! I’m always down for a challenge, so I’m all over these things!
Burrata Crostini
Here’s how it works: a theme is thrown down and then people bring a dish around that theme. Then, all the entries are numbered and people taste through the dishes while tasting the wines. Then they vote on their top 2 dishes. The top 3 entrants win wine, and the 1st place winner gets the honor of their name on the trophy! Everybody wins a bunch of tasty food and wine! It’s a great way to gather, socialize, taste the wines, and get people involved in the challenge! Owners, Beth and Dave Nagengast have done an awesome job creating a great wine experience!
So, I’m sure you’re sitting on the edge of your chair wondering what the theme was?!?!? Well, it was CHEESE!!! Yes, cheese! Not sure about you, but I LOVE cheese! So, when I heard about the theme, my first bright idea was to make some intense macaroni and cheese and throw some bacon in, with some crunchy bread crumbs baked on top. Then, I thought, everybody’s gonna make mac and cheese so I don’t want to go head to head with a bunch of other contestants. I needed something a little “different”. The resulting plan was that I did a crostini inspired from one of our favorite restaurants; Il Cortile. It’s a crostini with carmelized fennel, burrata, balsamic reduction and pancetta. All the right stuff on one little toast!
Let’s get started on this, shall we? I used onions instead of fennel and caramelized them slowly over low heat with butter and olive oil. You can throw in a little bit of brown sugar to help with the crystalizing of the natural sugars in the onions.
Caramelized Onions
Set these little bits of caramelized deliciousness aside and get on with the other prep. You need to reduce your balsamic vinegar. Put a good amount of vinegar in a small saucepan and set it over low heat. It will reduce more than half, so adjust the amount accordingly. Just let it simmer slowly until it sticks to the back of a spoon and tastes smooth and rich. I keep mine in a plastic bottle with a twist-on squeeze tip for easy drizzling. You can save leftover reduction in the fridge for a couple of weeks and use on other things like grilled steaks or in salads. Just a side note; be sure to have good ventilation in your kitchen if you plan to do the onions and the vinegar at the same time. This combo produces a pretty potent bunch of vapors. I found this out the hard way as I almost blew my husband and I out of the house. Good thing he has a good tolerance threshold, not to mention is slightly food-motivated.
Chop up your pancetta (sometimes you can find it already chopped at the store) and brown it in a saute pan and set that side too. Good stuff is piling up everywhere now!
Crisping the Pancetta
You’ve almost got all your pieces ready for assembling the masterpiece. The next step is to get the crostini ready. Start with a french or sourdough baguette and slice it about 1/4″ thin. Depending on where you pick up your baguette, you can ask the baker to slice it for you. This will save you a lot of time and a huge crumb mess in the kitchen. Lay your slices out on a cookie sheet and brush with a light coat of olive oil. Then sprinkle a little bit of sea salt on each one.
Lovely Little Toasts
When you have the toasts all brushed and decorated up, put the sheet in a 350-degree oven. Keep an eye on them and take them out when they’re golden. You don’t want to toast them too much or they’ll crumble when you bite into them. A little bit of chewiness will help keep things together.
Hang in there…it’s almost time. Get your fresh basil leaves out chiffonade them. Roll several leaves up together and finely slice the roll to make cute little green strips. Okay…now get your burrata out and ready. Burrata is a very soft mozzarella cheese with an even softer creamy center and usually comes in an 8oz ball, kept in water. You can cut it up into small slices and then slice lengthwise to create a little wedge for each crostini.
Ready for assembly? Okay, put your toasts on a platter and then add a layer of caramelized onions on them. Now, add the burrata wedge on each one. Get your balsamic reduction out and drizzle it over the toasts. Find your perfect ratio of vinegar by tasting it first and deciding on your own tastes. I like a good amount, as it stands up to the richness of the cheese. Now it’s time for the pancetta; I sprinkled it over the whole platter evenly and it kind of gets caught in the gooeyness of the balsamic reduction. Finish with your basil chiffonade and voila! You have yourself some deliciously rich and tasty Burrata Crostini! Enjoy!
TaDa!
On the off chance that you were wondering how I did in the contest, I got 3rd place. That was my first win, and I was feeling pretty good about it! Throw this together and I guarantee you’ll win, too!
With the Super Bowl this weekend, this would be great to start of the festivities!
Looks great! We're having friends over next week for wine and this is going to be on the menu! Thanks!
Sounds good, Dahlynn! Let me know how it goes over. Have a great time with friends and wine!!!
Thanks for your wonderful recipe. You made cooking very easy. Amazing blog. Cheers!
Thank you very much! Let me know if you try out the recipe and how it comes out! Cheers!!!
