AuthorildavideCategoryBruschettaBurrata cheese if the “new” mozzarella. It is made in the same style, but it is creamier and richer than mozza- rella. It is best served with just sea salt and olive oil — delicious!
Remove the stems of the kale with kitchen scissors and wash in cold water.
Blanch kale in boiling water for 8 minutes then transfer to ice bath. Take kale out and chop into ½ inch pieces set aside. Heat 1 tbsp of oil and bacon in sauté pan until crispy. Add chopped kale and a pinch of sea salt, sauté for 2 minutes.
Slice ciabatta bread into ½ inch slices and drizzle with 2 tbsp olive oil and grill in pan until golden brown. Plate 3 pieces of bread and top with the sautéed kale, cut burrata in fourths and place 1 piece on top of the kale bruschetta.
Make a well in the middle of the buratta cheese with finger and top with olive oil, sea salt and pepper
Ingredients
Directions
Remove the stems of the kale with kitchen scissors and wash in cold water.
Blanch kale in boiling water for 8 minutes then transfer to ice bath. Take kale out and chop into ½ inch pieces set aside. Heat 1 tbsp of oil and bacon in sauté pan until crispy. Add chopped kale and a pinch of sea salt, sauté for 2 minutes.
Slice ciabatta bread into ½ inch slices and drizzle with 2 tbsp olive oil and grill in pan until golden brown. Plate 3 pieces of bread and top with the sautéed kale, cut burrata in fourths and place 1 piece on top of the kale bruschetta.
Make a well in the middle of the buratta cheese with finger and top with olive oil, sea salt and pepper