Receta Mushroom, Burrata, and Arugula Crostini
Mushroom, Burrata, and Arugula Crostini
July 14, 2015・Bill Harris・Leave a Comment
Burrata seems to be everywhere these days. I frequently observe it on restaurant menus around town. I’d had it before in an appetizer and I knew it was delicious, but I didn’t pay too much attention to exactly what type of cheese it was. As I was thinking about making something with this special cheese, I did a little research into how it’s made.
Burrata, which translates to “buttered”, is a semi-soft Italian cheese and cousin to fresh mozzarella. The origins of this cheese are in the Puglia region of Italy. It’s typically packaged in whey, much like fresh mozzarella and has a very short shelf life.
When I bought some burrata for this post, I realized that it is very similar in texture to fresh mozzarella, except that it feels like a pouch with a soft filling. In fact, the outer shell is a thin layer of mozzarella with a filling of soft, stringy curds and cream. When you cut into burrata, it oozes the buttery, creamy filling, creating a delicious combination of textures. I find the flavor to be richer and slightly more tart than fresh mozzarella.
Our good friend, Felix, is having a birthday this week, and I wanted to create a special appetizer for his birthday dinner. I’ve paired the burrata with sauteed mushrooms and arugula for these crostini. The earthiness of the mushrooms and the creaminess of the burrata are a perfect compliment to each other in texture and flavor.
Mushroom, Burrata, and Arugula Crostini
Ingredients
- 1 baguette, sliced on the diagonal (about 16 slices)
- 6 tablespoons extra virgin olive oil, separated, plus additional for drizzling
- 1 medium shallot, minced
- 1 large garlic clove, minced
- 8 ounces crimini mushrooms, roughly chopped
- 8 ounces shiitake mushroom, stems removed and roughly chopped
- 1 1/2 teaspoons minced fresh thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 ounces burrata, sliced into small pieces
- 2 cups baby arugula leaves
- Thyme sprigs (for garnish)
Instructions
1. Preheat oven to 400 degrees. Place baguette slices on a baking sheet. Lightly brush slices with 4 tablespoons of olive oil. Place baking sheet in oven and bake for 8 to 10 minutes or until lightly browned.
2. Heat remaining 2 tablespoons olive oil in a medium skillet over medium high heat. Add shallot and garlic to skillet and saute for 30 seconds. Add mushrooms, thyme, salt, and pepper. Saute for 3 to 4 minutes until lightly browning and liquid has evaporated. Remove from heat and cool completely.
3. To assemble crostini, place arugula leaves on baguette slices. Top with a spoonful of mushrooms and a spoonful of burrata. Drizzle with olive oil and garnish with a sprig of thyme.4.2.1.1
http://southernboydishes.com/2015/07/14/mushroom-burrata-and-arugula-crostini/
I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.
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