It's New Year's Eve! 2019 was definitely a year of ups and downs for me. I lost my grandma and my uncle, had unexpected surgery and my mom had a bad accident which she is luckily recovered from now. But I also bought my first home, traveled to New Orleans, St Lucia, New York, Michigan and added another furry friend to my family! I'm going to choose to focus on all the positives that came out of this year that will continue into next year and know the negatives just continue to make me stronger. My blog also expanded a lot this year, and I'm so grateful for all of you who support me! I have tons of exciting ideas for 2020, so I hope you'll continue to follow along!
But back to the main reason why you're here! I wanted to share one more quick and easy last minute New Year's Eve-appropriate dish! Also vegetarian! Burrata Crostinis! Most stores are still open until 8 so you have time to snag these ingredients.
Preheat oven to 400. Slice your French baguette into thin slices. Brush each side with olive oil. Bake for 10 minutes flipping halfway through or until desired crispness. Let cool then spread with burrata. Top with a mix of avocado, mango, rainbow tomatoes and basil.
Add some arugula microgreens.
Drizzle with balsamic glaze. I used the fig balsamic vinegar from Olivina Taproom that they were kind enough to send me a sample of. It's sooo good. Check them out if you're local in Delaware, Ohio! Bring some vinegar to a slight boil in a small saucepan. Stir in a little brown sugar and allow to thicken. Cool slightly before drizzling.
I hope you all have a safe and wonderful New Year!
- 1 loaf French baguette, sliced
- olive oil
- Burrata
- 1 avocado, sliced into small pieces
- ½ cup rainbow grape tomatoes, sliced into small pieces
- ¼ cup mango, sliced into small pieces
- 1 tablespoon fresh basil, chopped
- arugula microgreens
- ¼ cup balsamic vinegar
- 1 tablespoon brown sugar
- Preheat oven to 400 degrees.
- Brush each side of crostini bread with olive oil.
- Bake 10 mins flipping halfway through. Let cool.
- Spread with burrata.
- Mix avocado, mango, tomato and basil in a small bowl.
- Top crostinis with mix.
- Top with microgreens.
- Heat balsamic vinegar in small saucepan over medium heat until slight simmer.
- Stir in brown sugar and let dissolve and thicken slightly.
- Let cool slightly then drizzle over crostini.
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