суббота, 13 ноября 2021 г.

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.
    Burrata and Ikura Crostini 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/ 

Комментариев нет:

Отправить комментарий