Burrata and Ikura Crostini

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 and Ikura Crostini

INGREDIENTS

• 2 balls burrata cheese (let it come to room temperature)
• ▢3 Tbsp ikura
• ▢1 Tbsp soy sauce
• ▢1 Tbsp mirin
• ▢1 baguette (cut into ¼-inch thick slices and toasted)
• ▢½ cup arugula (for garnish)
• ▢1 Tbsp yuzu kosho (Japanese citrus chili paste) (optional, but highly recommend for spicy kick)

INSTRUCTIONS

 

• Gather all the ingredients.
  
• To prepare marinated Ikura, add ikura, soy sauce and mirin in a small bowl and mix all together. 
• 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.
• To enjoy, place burrata cheese, arugula, ikura and put a bit of yuzu kosho on top of crostini.

Calories: 335 kcal · Carbohydrates: 32 g · Protein: 18 g · Fat: 17 g · Saturated Fat: 8 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Cholesterol: 78 mg · Sodium: 644 mg · Potassium: 101 mg · Fiber: 2 g · Sugar: 4 g · Vitamin A: 476 IU · Vitamin C: 2 mg · Calcium: 362 mg · Iron: 3 mg

https://www.justonecookbook.com/burrata-crostini/