Receta de tostadas saladas con champiñones, bacon y burrata

Ingredientes

• 2 strips of thick-cut bacon, roughly chopped
• 1 Tablespoon unsalted butter
• 1 cup sliced cremini mushrooms
• 2 teaspoons Chupacabra Italian Seasoning, divided
• ~2 Tablespoons olive oil, divided
• 2 slices of thick-cut day-old Italian Bread *see notes and post for making this as crostini
• 2 medium-sized burrata balls
• Balsamic Glaze
• Fresh thyme sprigs
• Sea Salt Flakes

Preparación

1. 1

   In a large skillet over medium heat, add the chopped bacon and cook until crispy, about 5-7 minutes. Once crisp. Transfer the cooked bacon to a paper towel to drain.

2. 2

   In the same pan, add the butter and, once it starts to melt, add the sliced mushrooms and the Chupacabra Italian Seasoning. Stirring occasionally, sauté the mushrooms until all of the moisture has been released and they are tender and caramelized. Remove the mushrooms from the pan to a bowl.

3. 3

   Drizzle a Tablespoon of olive oil into the pan, then place the sliced bread in it. Drizzle a bit more (~a teaspoon per slice) olive oil over the tops of the bread and season with a little more Chupacabra Italian Seasoning. Grill the bread on each side for ~2-5 minutes or until each side is toasted and crisp.

4. 4

   Place the burrata balls on each toast half. Cut it open and gently spread it out on the toast. *If you want the burrata melted, pop the toast under the broiler for a few seconds to melt it up!

5. 5

   Next, add a few pieces of crispy bacon (we measure with our hearts).

6. 6

   Lastly, add some of the caramelized mushrooms, a drizzle of balsamic glaze, a sprinkling of sea salt flakes, and some fresh thyme leaves. Serve immediately.