For more easy crostini ideas, check out these Roasted Grape, Whipped Ricotta, and Truffle Honey Crostini, these Baby Pea Crostini (perfect for a bridal or baby shower), and these Pear Crostini with Homemade Whipped Ricotta and Brown Butter
5-Ingredient Shishito Pepper and Burrata Crostini
I’ve never met a crostini I didn’t like. And even though they may be sort of basic when it comes to finger foods, a big ol’ plate of crostini is still something I almost always serve when I’m entertaining. For one, they’re easy to eat. Second, the topping possibilities are endless. Three, they’re virtually effortless. And they’re ALL delicious.
This particular version, while simple (hello five ingredients), is bursting with flavor, and I just may put it up there in my top five favorite crostini recipes I’ve developed over the years. Here’s what’s happening: Toasted bread (slathered with olive oil, salt, and pepper of course), is generously spread with burrata, topped with blistered shishito peppers, and then drizzled with an easy lemon vinaigrette.
The combo of creamy burrata with smoky shishito peppers, crisp crostini, and zippy lemon vinaigrette is such a harmonious flavor profile, and I just love all the different textures going on. Just like an average batch of shishitos, you never know when you’re going to get a spicy one, so it adds a little element of surprise, which is kind of nice.
How to make Blistered Shishito Peppers
Gosh, this is easy. Toss the peppers (whole) with olive oil, sprinkle with salt and pepper, and broil until they’re charred and soft. Done. I like to take the tops off of the peppers before nestling them on top of the burrata, but don’t worry about the seeds inside – it’s all edible.
How to make Crostini
Again, super simple. Here’s what I do: Slice a baguette (I like to find something a little softer than a classic French baguette, Trader Joe’s has the shape I like, without being too crusty), brush with olive oil, and season liberally with salt and pepper. Line up on a sheet pan and bake until just slightly golden brown. I don’t like to bake them too long, because you don’t want them to be impossible to chew. When then come out of the oven, rub them with raw garlic. They’re ready to go!
Substitutions and Tips and Tricks for Recipe Success If you can’t find burrata, feel free to swap out whole-milk (unsweetened) ricotta. Lime zest and juice could be nice in place of lemon if you don’t have it. To keep the crostini from scraping the tops of your guests’ mouths, try spreading the burrata on 30 minutes before serving. This will soften the bread just a little bit, while keeping the sides and bottom crisp. Be sure to zest your lemon before you squeeze the juice out of it. Made that mistake before! Can 5-Ingredient Shishito Pepper and Burrata Crostinibe made ahead of time?
Sure! They just can’t be assembled more than 45 minutes in advance. Cook the shishitos and store in an airtight container for up to a few days. You can also make the crostini and store them in an airtight container for a few days. Same with the simple vinaigrette.
Pretty things/Tools Used in Today’s Post Sheet pans
5-Ingredient Shishito Pepper and Burrata Crostini Yield: 16 crostini Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes
Blistered shishito peppers are nestlsed on to crisp crostini slathered with burrata and then drizzled with an easy lemon vinaigrette. So many layers of texture and taste!
Print Ingredients 6 oz. shishito peppers 3 1/2 Tbsp. olive oil, divided 1 baguette, sliced into 1/2-inch pieces (you ned 16 slices) 2 balls burrata (16 oz) 1 lemon (zest and juice) Instructions Turn oven to broil. Add peppers to a small sheet pan. Drizzle with 2 tsp. olive oil. Use hands to evenly coat the peppers with oil. Season liberally with salt and just a little bit of pepper. Place under the broiler until charred and starting to shrimp, about 5-6 minuters. Be careful to watch so they don't burn. While the peppers start to char, use a pastry brush to coat the tops of the crostini with 2 tablespoons olive oil. Sprinkle generously with salt and just a little bit of freshly cracked black peper. Place on another sheet pan and place next to pepper. Broil until tops are slightly toasted, about 2 minutes. Zest lemon and reserve. Squeeze juice into a small ramekin. Whisk in remaining 2 teaspoons olive oil. Season with salt and pepper. When crostini come out of the oven. Cool slightly. Tear off pieces of burrata and place on crostini. (Make sure each piece has a little bit of the cream interior, I like to use a spoon to do this.) Top with one shishito pepper. Drizzle with vinagrette and then sprinkle with lemon zest. © Nicole Cuisine: American / Category: Appetizers
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