Pickled Strawberry Burrata Pesto Crostini
Prep Time: 15 mins | Cook Time: 10 mins | Course: Small Bites | Serves: 4
Crostini topped with burrata cheese, pesto, pickled strawberries, and a sprinkling of pumpkin seeds. A delicious charcuterie snack. Inspired by Dancin Vineyards in Medford, Oregon; a lovely place to enjoy a glass, walk through manicured gardens, have a snack, and relax with your favorite people. https://www.dancin.com/dancin-vineyards/#
1 baguette, sliced
Olive oil, a drizzle
Flaky sea salt, a sprinkle
1 burrata ball, quartered
1 cup arugula
½ cup pesto (recipe linked below or store bought)
¼ cup pumpkin seeds
½ pint pickled strawberries
Preheat oven to 475*. Lay baguette slices on a sheet pan and drizzle with olive oil and a sprinkling of sea salt. Bake for about 10 minutes. Allow to cool.
Layer arugula on a serving platter and top with the burrata cheese pieces. Serve with pickled strawberries, a small dish of pesto, crostini slices, and a few pumpkin seeds.
Pickled Strawberries:
1 lb strawberries
½ cup sugar
1 cup champagne vinegar or apple cider vinegar
1 teaspoon salt
½ Tablespoon peppercorns
3 cinnamon sticks
Stir sugar into vinegar in a large mouth lidded jar. Add salt, peppercorns, strawberries, and cinnamon sticks. Add water as needed to cover the berries. Marinate for 1-2 hours before using. Store in the fridge for up to 4 weeks or longer.
