- 1 large ball of burrata
- 1-2 large heads of garlic
- 1 loaf of crusty French bread
- olive oil
- salt and fresh ground pepper
- chopped chives or oregano
It’s easy to find burrata in most markets. It’s usually next to the regular mozzarella.
Put the burrata in the jar, drizzle with olive oil and top with salt and freshly ground pepper and your herb of choice. I used chives, but I think oregano would be great too. It’s best to let it come to room temperature before serving.
Peel the outer layers off the garlic. Trim the top of the garlic–enough to expose the cloves. Drizzle with olive oil and wrap in foil. Put on a cookie sheet and roast in the oven at 400 degrees for 40 minutes to an hour. Test at 40 minutes. Garlic should be really soft and spreadable.
And it should look like this when it’s done.
Cut the bread diagonally and lightly brush with olive oil. Put under the broiler and toast both sides until lightly browned. (It would be even better to toast it on the BBQ to get grill marks).
Arrange the crostini, garlic and burrata on a festive tray. Spread a little soft garlic on the crostini, top with the burrata, take a bite and pretend you’re in Italy!
* I found the jars at The Container Store.