Persimmon & Burrata Crostini

This Persimmon Burrata Crostini with fresh basil, EVOO and lots of flakey salt is an absolute dream! Recently, Corey and I went to Felix in Los Angeles, which is widely known for being hands down the best Italian food in LA and also happens to be in our neighborhood (dangerous). I immediately spotted the persimmon and burrata app on the menu and knew it was going to inspire my next creation.

The combo just cannot be resisted! I added a crostini for a carb moment and added some fresh lemon juice on top to give it an extra punch. Feel free to try their take and serve it up simply – burrata, ripe persimmon, olive oil, flakey salt and micro basil

AUTHOR: broccyourbody

Persimmon & Burrata Crostini

TIME: 20 minutes

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Ingredients

Crostini:

1 demi baguette, cut diagonally into 1/2-inch-thick slices
2 tablespoons olive oil
1/2 teaspoon flaky sea salt

To assemble:

8 oz burrata
2 ripe persimmons, I used Hachiya
14-16 small fresh basil leaves
1 tablespoon extra virgin olive oil
1 teaspoon flakey salt
1/2 small lemon, for squeezing

Instructions

Preheat the oven to 425°F.
Brush the baguette slices with the olive oil and sprinkle with the flaky salt. Place on a sheet pan and bake until golden brown and crisp, about 8 minutes
While that bakes, slice your persimmons. Cut the top off then thinly slice to form circles, then cut into half moons.
Spread about 1 1/2 tablespoons of burrata on each crostini, then top with a slice of persimmon and fresh basil leaf.
Sprinkle with flakey sea salt, olive oil and a squeeze of lemon.

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