Burrata and Ikura Crostini

Name: Burrata and Ikura Crostini
Prep time: 10 min
Total time: 10 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 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))

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.

⏱️ 10 min 🔪 Prep: 10 min 📊 Easy 👁️ 3 views

👨‍🍳 Start Cooking

Foto: Just One Cookbook

Ingredients

4 servings

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.