Lemon Burrata and Poached Plums Crostini
With summer being so perfectly warm and sunny, we tend to use our spacious balcony to make dinners for our friends and neighbors pretty often. And this kind of meals requires new creative recipes from me. Yeah, there are a lot of foodies in our circle. And I try to please all of them =) That’s why for every dinner I create a whole new menu with at least 2 appetizers, salad, a couple of sides and a few dessert That’s why for every dinner I create a whole new menu with at least 2 appetizers, a salad, a couple of sides and a few dessert (you already know my favorite Apricot and Strawberry Sorbets) for every dinner. I adore these little feasts because this way I can test new recipes and get immediate feedback from a lot of people. And guys, the absolute winner and most beloved appetizer ever are this Lemon Burrata and Poached Plums Crostini. Everyone went crazy about it! Oh, it’s very goooood, with a perfect mix of sweet, salty, and tangy. So many people have already asked me to share this recipe, and it’s the best compliment for me. I will not only share it with everyone but also give a few little tips to make the crostini taste fantastic.
TIPS:
- To infuse burrata, try to use pink lemons if you can find them. They have a bit more sophisticated flavor compared to regular ones.
- Top the crostini with thick balsamic vinegar, raspberry, cherry or fig will work perfectly. It’ll enhance a flavor of the plums.
- Use sweet French baguette instead of sourdough. Trust me it just tastes better.
- Serve this appetizer with a chilled Rose. It’s a perfect marriage of wine and food.
Ingredients
- extra virgin olive oil - 1/4 cup
- small lemon - 1, preferably pink or Meyer
- sea salt - 1/4 teaspoon
- fresh thyme - 1-2 sprigs
- burrata cheese - 2 balls, about 9 oz
- French baguette - 1, cut into 1/2 inch thick slices
- ripe medium plums - 3
- sugar - 1/4 cup
- lemon juice - 3 tablespoons
- clove - 2
- raspberry balsamic vinegar - 1-2 teaspoons, optional
Instructions
- Pour 2 tablespoons of olive oil into a small bowl and mix it with pink 2 teaspoons of lemon juice, 1 teaspoon of zest, sea salt and thyme.
- Put the burrata in a bowl and drizzle with the lemon oil mixture.
- Gently mix to coat the cheese and leave for 1 hour to infuse.
- Meanwhile, preheat the oven to 400 F.
- To make crostini, put the baguette slices on a baking dish and drizzle with the remaining olive oil.
- Bake for about 10-13 minutes, until golden.
- In a small sauce gently mix plum wedges, sugar, lemon juice, and clove.
- Bring to a boil over medium heat. Reduce the heat to a medium-low and simmer until soft but not mushy, about 4 minutes.
- To assemble the crostini, put a slice of infused burrata and 1 or 2 plum wedges on each baguette slice and drizzle with raspberry balsamic vinegar.
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