Burrata and Ikura Crostini
This tasty Japanese twist on Burrata Crostini perfectly pairs the soft and creamy cheese with briny ikura (salmon roe) and citrusy yuzu pepper for a spicy kick. Serve it with arugula and toasted baguette slices for a delicious starter or party appetizer.
Foto: Just One CookbookIngredients
- 2 balls burrata cheese ((let it come to room temperature))
- 3 Tbsp ikura (salmon roe)
- 1 Tbsp soy sauce
- 1 Tbsp mirin
- 1 French baguette ((sliced ¼-inch thick and toasted))
- ½ cup arugula ((for garnish))
- 1 Tbsp yuzu kosho (Japanese citrus chili paste) ((optional, but highly recommend for spicy kick))
Steps
Gather all the ingredients.
To prepare marinated Ikura, add 3 Tbsp ikura (salmon roe), 1 Tbsp soy sauce, and 1 Tbsp mirin in a small bowl and mix all together.
Drain 2 balls 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 ½ cup arugula and serve with 1 French baguette, sliced and toasted.
Place a bit of the burrata cheese, arugula, and ikura on a slice of toasted baguette. Top with a bit of the 1 Tbsp yuzu kosho (Japanese citrus chili paste) and enjoy.
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