Burrata Cheese And Cherry Tomato Crostini Recipe

Recipe By Tarla Dalal

Crostini sounds like the name of a famous music composer, but it isnt It is a class of italian appetizers, made of small slices of grilled or toasted bread, brushed with butter or olive oil, and topped with varied cheeses, sauces, veggies or even fruits. The crostini might be seasoned with spices and herbs for added zing. Crostinis range from simple ones with just herbs and sauces to more elaborate ones with several toppings. The burrata cheese and cherry tomato crostini is an outstanding variant that is loaded with burrata, a fresh italian cheese made with mozzarella and cream, and dainty cherry tomatoes. A sprinkling of sea salt instantly boosts the taste and aroma of the crostini, making it appetizing beyond words You can also try other crostini recipes like the ricotta and cherry tomato crostini or avocado and cherry tomato crostini.

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22minstotal
22m.total
Burrata Cheese And Cherry Tomato Crostini
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Ingredients for Burrata Cheese And Cherry Tomato Crostini Recipe

  • 1 teaspoon Burrata Cheese
  • 3 Cherry tomato halves
  • 1 French bread slices
  • 1/2 teaspoon Olive oil for brushing and drizzling
Nutrition
value
117
calories per serving
5 g Fat5 g Protein13 g Carbs8 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    5g
  • Carbs
    13g
  • Fiber
    8g

MacroNutrients

  • Carbs
    13g
  • Protein
    5g
  • Fiber
    8g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    66mg
  • Iron
    1mg
  • Vitamin A
    4018mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    90mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    122mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    62mg
  • Manganese
    < 1mg
  • Phosphorus
    98mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Tarla Dalal