Lemon Burrata Crostini with Fresh Spring Herbs and Honey Drizzle
Creamy burrata cheese rests atop crispy golden crostini, brightened with fresh lemon zest and a vibrant medley of spring herbs. This elegant Italian appetiser is perfect for entertaining and celebrates the fresh flavours of the season.
Ingredients
- 1 French baguette, sliced into 12 rounds (about 1.5cm thick)
- 3 tablespoons extra virgin olive oil, plus extra for drizzling
- 250g fresh burrata cheese (2 balls)
- 1 lemon, zested and juiced
- 2 tablespoons fresh basil leaves, torn
- 1 tablespoon fresh mint leaves, finely chopped
- 1 tablespoon fresh chives, finely snipped
- 1 clove garlic, halved
- 2 tablespoons runny honey
- Flaky sea salt, to taste
- Freshly cracked black pepper, to taste
- Pinch of red chilli flakes (optional)
Instructions
Preheat your oven to 200°C (180°C fan). Arrange the baguette slices in a single layer on a baking tray and brush both sides lightly with olive oil.
Bake the crostini for 8-10 minutes, turning halfway through, until golden and crisp on both sides. Remove from oven and immediately rub each slice with the cut side of the garlic clove.
Allow the burrata to come to room temperature for 10 minutes before serving. This ensures the creamy centre flows beautifully when cut.
In a small bowl, combine the lemon zest, 1 tablespoon of lemon juice, torn basil, chopped mint, and chives. Add a drizzle of olive oil and gently mix.
Arrange the warm crostini on a serving platter. Tear the burrata into rustic pieces and place generously on top of each crostini.
Spoon the herb and lemon mixture over the burrata. Drizzle with honey and finish with a generous drizzle of extra virgin olive oil.
Season with flaky sea salt, freshly cracked black pepper, and a pinch of red chilli flakes if desired. Serve immediately while the crostini are still warm and crisp.
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