A tempting, colorful appetizer made with Marie’s White Balsamic Shallot Vinaigrette. Fresh chard adds a little bite to the creaminess of burrata.
1 tbsp olive oil
2 cloves garlic, thinly sliced
1 tsp crushed red pepper flakes, plus additional for topping
4 cups chard, chopped
1/4 cup water
Salt and pepper to taste
2 tbsp Marie’s® White Balsamic Shallot Vinaigrette
8 1/2-inch-thick baguette bread, sliced and toasted
8 oz burrata cheese
2 tsp lemon zest
For the chard: Preheat a sauté pan over medium heat and coat with olive oil. Add garlic slices and cook until fragrant. Add red pepper flakes and chard and cook until wilted. Add water and cook for about 10 minutes until chard is tender. Season with salt and pepper. Turn heat off and stir in Marie’s® White Balsamic Shallot Vinaigrette.
To assemble the crostini: Top each toasted baguette slice with a spoonful of burrata followed by greens. Garnish with lemon zest and additional crushed red pepper flakes.
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