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Burrata Caponata Crostini



– 16 ounces Real California Burrata cheese – 1 baguette (sliced) – Fresh Italian parsley or arugula (for garnish) Caponata Ingredients: – 5 tablespoons extra virgin olive oil – 1 large eggplant (diced) – 1 medium yellow onion (diced) – 4 large garlic cloves (diced) – 4 Roma tomatoes (diced) – 3 tablespoons red wine vinegar – 2 tablespoons drained capers – ¼ cup halved green Sicilian style olives – ¼ cup halved kalamata olives – 1/3 cup freshly chopped basil
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In a large skillet warm olive oil to medium heat. Add onions and cook until tender then add eggplant, tomatoes, garlic, olives, capers, basil and vinegar and cook for 10 minutes. Cut baguette horizontally, brush with olive oil and grill until slightly charred. Spoon caponata onto baguette and add a generous spoonful of burrata on top. Garnish with fresh parsley or arugula.

Per Order:

Serves 6