These Honey Balsamic Fig and Burrata Crostini are so simple and delicious. Toasted bread rubbed with garlic is slathered with burrata and topped with fresh figs, honey and balsamic glaze. Yields 6 (2 crostini) servings.
Fig + Burrata = match made in heaven.
It makes great starter or delicious party appetizer and it’s SO simple! Rub toasted sliced bread with garlic and add a smear of creamy burrata and top with quartered fresh figs, flaky salt, chopped walnuts ad a drizzle of both honey and balsamic glaze.
The perfect late summer early fall appetizer!
To Make This Honey Balsamic Fig and Burrata Crostini You Will Need:
- crusty bread – I’m using a brown rye bread because that’s what I had on hand.
- olive oil – For brushing on bread before toasting.
- garlic – Rubbed on toasted bread for a subtle garlic flavor.
- burrata – Set this out 20 to 30 minutes prior to using. This makes it more spreadable.
- figs – Lends great texture with sweet honey like flavor.
- honey – For a touch of sweetness.
- balsamic glaze – Reduced balsamic vinegar is sweet and syrupy.
- flaky salt – Enhances the flavors while adding some occasional crunchy texture.
- basil (fresh) – For distinct fresh herbaceous flavor. I use the small and tiny leaves on the plant for this.
- chopped nuts – This is optional, but adds a toasty nutty flavor and texture that works well with al these flavors.
Set your burrata out on the counter at least 20 to 30 minutes before using. Bringing it to room temperature will make it more spreadable. Depending on the size of the burrata, you may need 1 or 2 (4 ounce) balls.
Wash and pat dry your figs before slicing off the set and quartering. I use 1/2 a fig per crostini.
Preheat your oven to 400°.
Lightly spray a rimmed metal baking sheet and place slices of bread down. Drizzle with olive oil and toast in the oven for about 8 minutes or until the edges are golden brown.
Once toasted, lightly rub the peeled clove of garlic over the top of each slice of toasted bread.
Slice into your burrata and slather about a tablespoon or two onto of each slice. Top with quartered figs and drizzle with honey.
Lastly, top with balsamic glaze, chopped nuts (of your choice), freshly ground black pepper, flaky salt and a few tiny basil leaves.
Enjoy! And if you give this Fig and Burrata Crostini recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Honey Balsamic Fig and Burrata Crostini
- olive oil spray
- 12 slices crusty bread
- 1 drizzle olive oil
- 1 to 2 cloves garlic, peeled
- 4 ounces burrata, or 1 ball
- 6 figs, quartered
- balsamic glaze
- flakey sea sal
- freshly ground black pepper
- small basil leaves
- Set your burrata out 20 to 30 minutes prior to preparing appetizer.
- Preheat your oven to 400° and lightly spray a rimmed sheet pan with olive oil spray.
- Arrange slices of bread on pan and drizzle with olive oil. Slide the pan onto the middle rack of your preheated oven and toast the bread for 8 to 10 minutes or until the edges are golden.
- Lightly rub the top of each slice with a peeled clove of garlic.
- Slice into the burrata and spread onto each crostini.
- Top with figs, drizzle with honey and balsamic glaze and top with flakey salt, freshly ground black pepper and a few small basil leaves.
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