An avant-garde quick snack featuring aerated whipped burrata infused with black truffle, balanced by yuzu-macerated blackberries on fire-toasted sourdough.
Ingredients
Cooking Instructions
- 01
In a small glass bowl, gently toss the halved blackberries with the yuzu juice and 1 tablespoon of honey. Let macerate at room temperature for 10 minutes.
- 02
Brush the sourdough slices lightly with olive oil. Toast on a high-heat griddle or grill pan until distinct char marks appear and the bread is crisp, approximately 2 minutes per side.
- 03
Place the burrata and truffle paste in a small food processor. Pulse 3-4 times until the mixture is whipped and aerated but still retains slight texture from the burrata skin.
- 04
Generously spread the whipped truffle burrata onto the warm sourdough crostini while the bread is still hot to slightly soften the cheese.
- 05
Top each crostini with 3 macerated blackberry halves. Drizzle the remaining honey and a few drops of the yuzu-blackberry liquid over the top.
- 06
Finish with a delicate sprinkle of Maldon sea salt and a few leaves of micro-basil. Serve immediately on a chilled slate or ceramic platter.
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Cooking Reviews
The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.
Michael Burns
July 1, 2023
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Nutritional Info
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