Jewels of New York: Rainbow Crostinis by Diana Yen and Lisel Arroyo
OC columnists THE JEWELS OF NEW YORK let us in on a quick and easy summertime snack!
We had a beautiful little tomato basket leftover from a photoshoot last week and decided to make a crostini layered with a rainbow spectrum of colorful heirlooms as a tasty way to bid farewell to summer. The juiciest and sweetest tomatoes we've found have been soaking all day in the sun's rays and should feel plump and soft to the touch. Our favorite variety this year are the Cherry Gold tomatoes, they are super sweet and bursting with fruity flavor.
We love pairing tomatoes with Italian burrata cheese, which is similar to a fresh mozzarella only much creamier and has a soft buttery mouthfeel. It's one of the sexiest cheeses on the planet! It comes wrapped in a gorgeous knotted ball within the flavorful blades of Apulian asfoledo (simliar to leeks) and the runny center oozes out upon slicing. Make sure you eat the burrata as soon as possible, because it can spoil quickly and is best when eaten within 24 hours. If you can't find burrata at your local market, fresh ricotta is a great substitution that is friendlier on the wallet.
Rainbow Crostinis
Serves 4
3 heirloom tomatoes or 1 pint of mini heirlooms (mixed colors)
1 12-ounce ball of burrata (or fresh ricotta)
1 freshly baked baguette
1 bunch of fresh basil
1 clove of garlic, peeled
Olive oil to taste
Salt and Pepper to taste
Drain fresh burrata over a strainer and small bowl to remove any extra liquid from the cheese.
Slice the baguette lengthwise and into 6 inch segments. Bake in the oven at 375 degrees until lightly browned at the edges. Take each toasted segment and brush the cut side up with the clove of garlic.
With a knife, spread burrata on each slice of baguette. Top off each slice with basil, tomatoes and a drizzle of olive oil. Salt and pepper to taste.
