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Burrata on Crostini with Caramelized Shallots and Bacon

- By Amanda Cushman

Serves 6-8


¼ cup olive oil

1 cup thinly sliced shallots

¼ cup balsamic vinegar

1 Tb. brown sugar

1 baguette

1 clove garlic, peeled, halved

12 slices applewood- smoked bacon

1 ½ pounds burrata, sliced into 12 slices

extra virgin olive oil

parsley, chiffonade

Fresh pepper


  1. Heat the olive oil in a large skillet over medium high heat. Add the shallots and sauté for about 5 minutes stirring often. Add the balsamic and brown sugar and simmer the shallots until the bottom of the pan is dry about 6 minutes. Set aside.

  2. Heat the oven to 400. Slice the bread into ¼ inch slices and place on a baking sheet. Drizzle with olive oil and rub with the garlic clove. Toast for about 8 to 10 minutes until golden.

  3. Cook the bacon on a rack on a baking sheet in the oven until brown and slightly crisp, about 15 minutes. Drain on paper towels. Cut in half.

  4. Place a slice of burrata on each crostini, then a piece of bacon and then a spoonful of the shallots. Drizzle with the extra virgin oil and then grind some pepper over each one before serving, garnish with parsley chiffonade.

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