Whipping burrata with a little cream creates a light spread that’s delicious on toasted bread. Bruschetta-style toppings can range from savoury to sweet.

We prefer this on toasted and lightly buttered sourdough cut into small pieces, but you can also use Italian bread, baguette or ciabatta slices.

This recipe is adapted from Allrecipes.com.

Yield: Approximately 12–16 small crostini or 6-8 half bread slices, depending on the size of the bread and amount of burrata used.

INGREDIENTS FOR SPREAD

• 1 large burrata (250 grams)
• 1/4 teaspoon salt
• 1-2 tablespoons milk or cream (to the consistency you want)
• 1-2 tablespoons olive oil
• bread slices
• butter + olive oil for toasted bread

DIRECTIONS

1. In a small food processor or blender, combine the burrata, salt, 1 tablespoon milk or cream, and 1 tablespoon olive oil. Blend until smooth and creamy, adding a little more milk or cream if needed to reach your preferred consistency. This can be prepared ahead and stored, covered, in the fridge for up to 1–2 days.
2. When ready to serve, lightly toast bread slices in toaster or oven.
3. Spread one side very lightly with butter and/or olive oil (or combination). Don’t make it too wet.
4. Spread the whipped burrata on the toasted bread.
5. Top with preferred topping and serve.

TOPPING OPTIONS

SERVING TIP: Prepare the toppings ahead where possible, but assemble the crostini just before serving. Let hot toppings cool slightly before spooning them over the burrata so the cheese stays creamy and the toasted bread remains crisp.

Peach and basil: Slice peaches thin. Arrange thin peach slices over the cheese, top with basil, a drizzle of olive oil, a few drops of balsamic and flaky salt.

Tomato and basil: Slice mini tomatoes in half, place cut side up on burrata. Top with slivers of basil, a drizzle of both olive oil and good quality (thick) balsamic vinegar. Add flaky salt & pepper.

Prosciutto, jam & hot honey: Drape thin slices of prosciutto over burrata, add small dollops of jam of choice (fig, stone fruit jams), and drizzle with hot honey.

Garlic & wild mushroom: Brown cremini and wild mushrooms in olive oil with pinch of salt & pepper and cook until the moisture is evaporated and mushrooms are golden. Add a small amount of minced garlic for the last 30 seconds. Add on top of burrata, drizzle with olive oil, lemon zest and add fresh thyme.

Fig, walnut & honey: Add sliced fresh figs over the burrata, top with toasted walnut pieces, drizzle with honey.

Caramelized plum and toasted almond: Slice red plum into thin wedges. Melt 1 teaspoon each butter and brown sugar per plum in a small fry pan (just enough to coat the plums). Add plum slices & warm through but still holding their shape. Let cool. Put this on top of burrata, topped again with toasted almond slices and thick balsamic vinegar or glaze.

Roasted grapes, rosemary and balsamic: Roast red seedless grapes with olive oil and rosemary at 400°F for 15–20 minutes until softened and slightly blistered. Spoon over burrata and finish with balsamic glaze and flaky salt.

Caramelized onion, thyme & balsamic: Slowly caramelize thinly sliced onions in butter and olive oil. Add fresh thyme and a splash of balsamic vinegar toward the end. Spoon over burrata while still slightly warm.

Roasted butternut squash & crispy sage: Roast small cubes of butternut squash with olive oil, salt and pepper at 400°F for 15-20. They should be browned, slightly soft but still holding their cube shape. Add to burrata with crispy sage leaves and toasted pumpkin seeds. Finish with a little browned butter.

Pear, prosciutto & thyme: Layer thin slices of ripe pear over the burrata, add a small ribbon of prosciutto and finish with fresh thyme and a drizzle of honey.

Roasted red pepper, basil & pine nuts: Add strips of roasted red pepper, toasted pine nuts, chopped basil and a little lemon zest. Finish with olive oil and flaky salt.

Brown butter apple & sage: Sauté thin apple wedges in browned butter until golden but still slightly firm. Add finely chopped sage towards the end of cooking and a tiny drizzle of maple syrup. Spoon over the burrata while warm.