Crostini with burrata cream and dried tomatoes

Ingredients:

1 wand
2 burrata (150 g each)
2 tablespoons of robiola
qb Dried tomatoes in oil F.lli Amoretti di Lorenzo
qb 100% Italian Extra Virgin Olive Oil F.lli Amoretti di Lorenzo
1 pinch of fine salt
1 pinch pepper
1 garlic clove
a little Origan
Basil or Genoese pesto F.lli Amoretti di Lorenzo (to decorate)

Preparation:

To prepare crostini with burrata cream e Dried tomatoes in oil F.lli Amoretti di Lorenzo it only takes a few minutes. First cut the baguette into slices (more or less half a centimeter thick), rub them with the garlic and brush them with the100% Italian Extra Virgin Olive Oil F.lli Amoretti di Lorenzo. Finally, flavor them with a little Origan and put them in the oven at 200 ° for 7-8 minutes. It is always recommended to check and adjust according to the oven. Then let them cool completely. You can prepare them from the day before but you must take care to close them in a food bag when they are still warm. In this way they will not lose their fragrance and crunchiness. Obviously, store them in a cool and dry place.

Now prepare the burrata cream.

Cut it coarsely and pour it into the mixer, add the robiola, salt, pepper and a drizzle of 100% Italian Extra Virgin Olive Oil F.lli Amoretti di Lorenzo. Blend everything until you have obtained a soft cream. If the mixture obtained is too strong, add very little fresh liquid cream.

Transfer the burrata cream into a pastry bag and place a little on each crouton.

Finely cut i Dried tomatoes in oil F.lli Amoretti di Lorenzo previously drained from their oil and distribute them on the cream. Finally decorate each crouton with a basil leaf or a little bit of Genoese pesto F.lli Amoretti di Lorenzo.