Fava Bean and Burrata Crostini

Fava Bean and Burrata Crostini

1 Baguette

1lb Fava Beans

1tsp lemon juice


Olive Oil

1 tub Burrata 

Zest of half a lemon


Heat oven to 400degrees Fahrenheit. Slice baguette thinly. Spread slices out on cookie sheet and spray with olive oil and sprinkle with salt. Bake in a 400 degree oven for 8-10 minutes or until golden brown on both sides. Heat six quarts of water over high heat until boiling.  Shell Fava Beans and set aside.  Prepare an ice bath.  When water is boiling, add kosher salt and return to boil.  Add Fava Beans.  Bring back to boil and cook until outer skin begins to crack.  This will vary from 30 seconds to a couple of minutes depending on the freshness of the fava beans, but do not boil longer than three minutes.  Remove with slotted spoon and immediately submerge in ice bath. Remove Fava Beans form their outer skin and set on a paper towel to dry slightly.  

Puree these Favas with 1tsp of lemon. Drizzle oil while blitzing the Favas so they get to a thick hummus-like consistency. 

Spread Fava mixture on the cool toasted bread, top with a dollop of Burrata and garnish with lemon zest that has been mixed with 1/2tbsp of olive oil. Lick your lips before drooling and dive in!



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Burrata, Cherry Tomatoes, Pine Nuts with Balsamic Drizzle

Burrata, Cherry Tomatoes, Pine Nuts with Balsamic Drizzle

Who doesn't love creamy, dreamy Burrata? We opted to tweak the traditional way of serving it by using our yummy Sweet 100 tomatoes from our garden. Because of early Coronavirus lockdown we planted these cherry tomatoes early and already have a huge bounty.  Looking forward to enjoying this dish many more times in the next month.It couldn't be easier.


One ball of burrata cheese

2 cups cherry tomatoes, halved

2 tbsp toasted pine nuts

1 small clove of garlic, crushed

1 tbsp fresh, chopped basil leaves

2 tbsp extra virgin olive oil

1 tbsp sherry vinegar

25 year old balsamic vinegar

Salt and pepper to taste



In a small mixing bowl, stir together tomatoes, pine nuts, garlic, basil, olive oil and sherry vinegar.  Let rest for 10 minutes to combine flavors.


Place Burrata cheese on center of serving dish and score the top.  Spoon tomato mix around cheese and drizzle with aged balsamic vinegar.  Season with salt and pepper.


Serves 6 as an appetizer or side dish.


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