Japanese twist on Burrata Crostini served with ikura and arugula.  This creamy cheese works well with salty and savory red caviar.  Add a bit of yuzu pepper for a pleasantly spicy kick.

Burrata Crostini with Ikura and Yuzu Pepper

INGREDIENTS

• 2 balls burrata cheese (let it come to room temperature)
• 3 Tbsp ikura
• 1 Tbsp soy sauce
• 1 Tbsp mirin
• 1 baguette (cut on a bias into about twelve 1/4 inch thick slices and toasted)
• ½ cup arugula (for garnish)
• 1 Tbsp yuzu kosho (optional, but highly recommend for spicy kick)

INSTRUCTIONS

1. Gather all the ingredients.

   

2. To prepare marinated Ikura, add ikura, soy sauce and mirin in a small bowl and mix all together. 

3. Drain the Burrata cheese and place in a serving dish. Gently break open the cheese (I make a slit on top) and put the marinated ikura on top. Surround it decoratively with arugula and serve with sliced toasted baguette.

4. To enjoy, place burrata cheese, arugula, ikura and put a bit of yuzu kosho on top of crostini

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