25 pc - boules de 4 oz balls of burrata, Calabro brand preferred
3.5 tbsp butter
3.5 ctbsp Bears Club pure clover honey
1 tub Maldon sea salt flakes
4 tbsp Divina fig spread
1 tsp chopped pistachios (1 tsp per croissant)
25 oz balsamic fig reduction
Rainbow micro greens )(for garnish)
/ Preparation
Step 1
Remove the burrata from the water and place on paper towels in a perforated hotel pan to drain off excess water. Cover with plastic wrap and let drain overnight in fridge.
Step 2
Thaw the croissants completely, then bend the pointed ends under the bottom of the croissants.
Step 3
Place the croissants on a full-sized sheet pan with parchment paper; 12 croissants total per sheet pan. Cover them with another parchment paper and evenly press each croissant down until flattened. Place another sheet pan on top to hold them down while baking.
Step 4
Bake at 375°F for 8-10 minutes, or until tops are a lightly golden brown. Flip each croissant over and re-cover with parchment paper, then continue to bake for 7-9 minutes or until tops are golden brown. Let rest.
Step 5
When the crostinis are still warm, brush each side with melted honey butter. Sprinkle with Maldon Flake Sea Salt. Rough chop Sicilian pistachios.
Step 6
Mix the drained burrata in a stand mixer with paddle attachment on low until evenly broken up and spreadable (should look like chunky ricotta).
Step 7
Once the crostinis are cool, spread a thin layer of fig jam on each one of them. Add 1 oz of whipped burrata on top of the fig jam. Sprinkle with Maldon Flake Sea Salt. Sprinkle rough chopped pistachios on top. Add Rainbow Micro Greens and drizzle Balsamic Fig Glaze over each crostini.
