Burrata and Ikura Crostini
This tasty Japanese twist on Burrata Crostini perfectly pairs the soft and creamy cheese with briny ikura (salmon roe) and citrusy yuzu pepper for a spicy kick. Serve it with arugula and toasted baguette slices for a delicious starter or party appetizer.
Servings: 4
Calories: 335kcal
Ingredients
- 2 balls burrata cheese (let it come to room temperature)
- 3 Tbsp ikura (salmon roe)
- 1 Tbsp soy sauce
- 1 Tbsp mirin
- 1 French baguette (sliced ¼-inch thick and toasted)
- ½ cup arugula (for garnish)
- 1 Tbsp yuzu kosho (Japanese citrus chili paste) (optional, but highly recommend for spicy kick)
Instructions
- Gather all the ingredients.
- To prepare marinated Ikura, add 3 Tbsp ikura (salmon roe), 1 Tbsp soy sauce, and 1 Tbsp mirin in a small bowl and mix all together.
- Drain 2 balls burrata cheese and place in a serving dish. Gently break open the cheese (I make a slit on top) and put the marinated ikura on top. Surround it decoratively with ½ cup arugula and serve with 1 French baguette, sliced and toasted.
To Serve
- Place a bit of the burrata cheese, arugula, and ikura on a slice of toasted baguette. Top with a bit of the 1 Tbsp yuzu kosho (Japanese citrus chili paste) and enjoy.
Nutrition
Calories: 335 kcal · Carbohydrates: 32 g · Protein: 18 g · Fat: 17 g · Saturated Fat: 8 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Cholesterol: 78 mg · Sodium: 644 mg · Potassium: 101 mg · Fiber: 2 g · Sugar: 4 g · Vitamin A: 476 IU · Vitamin C: 2 mg · Calcium: 362 mg · Iron: 3 mg