Monday, June 8, 2015
Asparagus and burrata
Grilled Burrata Crostini with Asparagus and Olives
6 to 8 slices good bread
8 ounces burrata, sliced into pieces
12 grilled asparagus spears, chopped
18 olives, chopped
2 tablespoons pickled peppers, diced
A handful of fresh basil, diced
Salt and pepper
Brush bread slices with olive oil; grill over direct heat until grill marks form.
Drizzle olive oil over burrata and season with salt and pepper. Top each bread slice with burrata, asparagus, olives, and peppers; garnish with basil.