Strawberry Burrata Bruschetta with Balsamic Reduction

Ingredients

Servings

12 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 loaf

Baguettes , thinly sliced

approximately 18-20 slices

90 mL

Olive Oil , divided

I used sprouts olive oil of Australia

30 mL

Balsamic Reduction

5 mL

Balsamic Vinegar

300 g

Diced Fresh Strawberries

1 g

Finely Chopped Fresh Basil

225 g

Burrata Cheese

30 g

Chopped Macadamia Nuts

Cooking Instructions

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Step 1

Preheat the oven to 400 degrees F (200 degrees C) and have all ingredients prepped and ready to go.

Step 2

Add Olive Oil (60 mL) to a small bowl. Then dip silicone brush into the oil and brush both sides of each slice of Baguettes (1 loaf) . Place the slices on a large baking sheet and bake for 10 minutes, flipping halfway through.

Step 3

While the bread bakes, add the remaining Olive Oil (30 mL) , Balsamic Reduction (30 mL) , and Balsamic Vinegar (5 mL) to a medium bowl. Whisk until well combined.

Step 4

Add the Fresh Strawberries (300 g) to the oil mixture, along with Fresh Basil (1 g) , and toss to coat. Allow strawberries to marinate for 10 minutes to soak up all the flavor and soften.

Step 5

While the bread cools, drain the Burrata Cheese (225 g) on a paper towel for a few minutes, then pat dry carefully.

Step 6

Use a spoon to cut into the cheese and scrape apart small pieces to put on each slice of toasted bread. Make sure you get some of the creamy center on each slice.

Step 7

Once you have the burrata cheese on each of the bread pieces, top each one with a spoonful of the strawberries, followed by a sprinkle of Macadamia Nuts (30 g) .

Step 8

Using the remaining olive oil and balsamic reduction mixture left from the strawberries, carefully drizzle a small spoonful over each bruschetta slice. Serve fresh and enjoy!