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Wednesday, July 6, 2011

Fava Bean and Roasted Cherry Tomato Crostini with Burrata and Basil

Fava Bean and Roasted Cherry Tomato Crostini with Burrata and Basil

What better way to celebrate America's independence than with great food, poolside hanging, wine, and watching fireworks on the roof? Monday's potluck was one of our best to date and of course it was made a million times better by the awesome food my friends made. Of course I didn't show up empty handed. These crostini were my sole contribution to the feast. The roasted tomatoes are juicy and bursting with sweetness and are lovely with the creamy burrata and fava beans. The original recipe suggests that if you can't find favas, green peas are an acceptable substitute. Luckily, I live in Los Angeles where almost anything is available and it was easy for me to find favas at the farmers market. Shelling them by hand was not so fun, but it was a small price to pay. Check out some of the other goodies we indulged in that day.

Peach, Mozzarella, and Prosciutto Salad

Peach, Mozzarella, and Prosciutto Salad

S'Muffins!

S'Muffins

Watermelon and Feta

Watermelon and Feta

Summer Berry Trifle

Summer Berry Trifle


Fava Bean and Roasted Cherry Tomato Crostini with Burrata and Basil
(Adapted from Refinery 29)

1 baguette, sliced into 1/2-inch pieces
1 pound fresh fava beans, shelled
1 pint cherry tomatoes, halved (or quartered if they are large tomatoes)
3 tablespoons basil, julienned
Olive oil
Salt and pepper
1 pound Burrata, sliced 1/2-inch thick

Preheat the oven to 350 degrees. Drizzle the bread with olive oil and put on a baking sheet. Bake for 5 minutes on each side until the bread is crisp and toasted. Remove the bread from the pan.

Turn the oven up to 400 degrees. Spread the tomatoes on the baking sheet. Drizzle the tomatoes with olive oil and season with salt and pepper. Roast the tomatoes for 15-20 minutes until the tomatoes are bursting and slightly blistered. Set aside to cool slightly. Meanwhile, bring a pot of salted water to a boil. Add the fava beans and boil for about 2 minutes or just until they float to the top. Place the fava beans in an ice bath and once they have cooled, remove the thick outer coating from the beans.

To make the crostini, top each slice of bread with a slice of burrata. Top the burrata with some of the tomatoes and fava beans. Sprinkle the basil over the top. If desired, you can drizzle more oil over the top of each crostini.

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13 comments:

Erica said...

Wow- that is a gorgeous spread of food! Your crostini sounds awesome and I totally want to make a peach and mozzarella salad now! Brilliant!

LetMeEatCake Eat With Me! said...

mmm burrata crostini! i love burrata so much i could eat it all day long, wishing i was at this pool party eating all this delicious food! so once you shelled the fava what do you do?

vanillasugar said...

i have yet to try burrata. I know I will like.
glad you had a good time! Peach & mozza salad is now on my list--what a fab combo--totes. ;-)

Lucy Lean said...

I love that trifle - so festive

Joanne said...

Burrata is a recent love of mine. The simplicity of these crostini sounds perfect for it!

Kerstin said...

What a great potluck spread! Your crostini sounds so tasty.

M. said...

what a gorgeous feast! real celebration :)

The Food Librarian said...

Just soooooo yummy!

Shannon said...

so much great food! burrata is amazing, i'm so glad i discovered it recently, because it just makes life better :)

athriftyfoodie said...

wow all this looks great! can't wait to make those cupcakes!

Medifast Bars said...

Great idea with the watermelon and the feta, lovely. And everything else just looks mouth watering.

Carolyn Jung said...

S'Muffins? I LOVE it! In fact, I S'Moan at how good they look. (OK, that was bad, but I couldn't resist. LOL)

Kristen said...

What a beautiful summer spread!