2 burrate (from 150 g)
2 tablespoons of robiola
q.s. Dried tomatoes in oil E. Amoretti di Lorenzo
q.s. Extra Virgin Olive Oil 100% Italian E. Amoretti di Lorenzo
1 pinch of fine salt
1 pinch of pepper
1 garlic clove
Genoese Pesto E. Amoretti di Lorenzo (for decoration)
To prepare croutons with burrata cream and Dried tomatoes in oil E. Amoretti di Lorenzo, it will takes just a few minutes. First cut the baguette into slices (more or less half a centimeter thick), rub them with garlic and brush them with Extra Virgin Olive Oil 100% Italian E. Amoretti di Lorenzo. Finally, flavor them with a little oregano and bake at 200 degrees for 7-8 minutes. It is always recommended to check and adjust according to the oven. Then let them cool completely. They can be prepared from the day before but care must be taken to close them in a food bag when they are still warm. In this way they will not lose their fragrance and crunchiness. Obviously keep them in a cool, 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 Extra Virgin Olive Oil 100% Italian E. Amoretti di Lorenzo. Blend everything until you have obtained a soft cream. If the mixture obtained is too tight, add very little fresh liquid cream.
Transfer the burrata cream to a pastry bag and place some on each crouton.
Finely chop the Dried tomatoes in oil E. Amoretti di Lorenzo previously drained of their oil and distribute them on the cream. Finally decorate each crouton with a basil leaf or a little bit of Genoese Pesto E. Amoretti di Lorenzo (for decoration).