Crostini with Burrata Strawberries and Vincotto! So simple and delicious, you need to try this!
I love it when fabulous things come across my For You page on TikTok. I saw this video and immediately ordered some Vincotto. “Vincotto (lit. ’cooked wine’) is a dark, sweet, thick paste produced in rural areas of Italy. It is made by the slow cooking and reduction over many hours of non-fermented grape must until it has been reduced to about one-fifth of its original volume and the sugars present have caramelized. It can be made from a number of varieties of local red wine grapes, including Primitivo, Negroamaro and Malvasia Nera, and before the grapes are picked they are allowed to wither naturally on the vine for about thirty days.”
Crostini with Burrata Strawberries and Vincotto
For me, what makes this crostini so interesting is the browned butter. The browned butter adds an interesting and delicious nuttiness and it’s soooooo good! The next time you are looking for a delicious snack or treat, you need to make this! I don’t know who originally came up with this. I just saw Charles make this on TikTok.
Lots of you will ask if you can use balsamic glaze or balsamic vinegar instead. Up to you.
Crostini with Burrata Strawberries and Vincotto
Ingredients
- 3 to 4 tablespoons unsalted butter
- 2 slices Baguette Bread
- olive oil extra virgin
- Maldon sea salt flakes
- burrata
- prosciutto
- strawberries sliced
- fresh basil leaves for garnish
- Vincotto
Instructions
- Make the browned butter: "Place the butter in a light-colored pan over medium heat. Medium heat ensures the butter cooks evenly, an important factor in this process. Stir the butter the entire time to keep it moving. Once melted, the butter will begin to foam and sizzle around the edges. Keep stirring. In about 3 to 4 minutes from when you started (depending on the amount of butter you used), the butter will turn golden brown. Some foam will subside and the milk solids at the bottom of the pan will be toasty brown. It will smell intensely buttery and nutty." Remove from the heat and pour the browned butter into a small bowl and set aside. If you leave in the pot or on the stove, the butter will burn.
- Drizzle the baguette slices generously with olive oil and pan fry in a skillet over medium high heat until nicely browned and toasted. Once off the heat, sprinkle on some Maldon sea salt flakes. Top with burrata and spread evenly over the crostini. Top with the prosciutto and strawberries. Drizzle the browned butter over the top.
- Garnish with fresh basil and top with the Vincotto. Enjoy immediately!
