OC columnists & THE JEWELS OF NEW YORK let us in on a quick and easy late summer snack!
Rainbow Crostinis
Serves 4
3 heirloom tomatoes or 1 pint of mini heirlooms (mixed colors)
1 12-ounce ball of burrata (or fresh ricotta)
1 freshly baked baguette
1 bunch of fresh basil
1 clove of garlic, peeled
Olive oil to taste
Salt and Pepper to taste
Drain fresh burrata over a strainer and small bowl to remove any extra liquid from the cheese.
Slice the baguette lengthwise and into 6 inch segments. Bake in the oven at 375 degrees until lightly browned at the edges. Take each toasted segment and brush the cut side up with the clove of garlic.
With a knife, spread burrata on each slice of baguette. Top off each slice with basil, tomatoes and a drizzle of olive oil. Salt and pepper to taste.
