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| Rosemary Phyllo Crackers with Warmed Burrata |
Rethink the beloved baked brie and serve a creamy burrata with phyllo crackers for spreading instead. This luscious, rich and milky cheese smeared over pastry bites is every bit as satisfying. Makes 6 to 8 appetizer servings.
Ingredients 4 defrosted Phyllo Sheets
2tablespoons unsalted butter, divided 2 teaspoons finely chopped rosemary, plus sprigs for garnish
1/4 teaspoon salt
8 ounces burrata cheese, drained
1 - 2 teaspoons warmed honey
flaky sea salt
1 - 2 teaspoons warmed honey
flaky sea salt
Directions:
Preheat oven to 375°F (191°C).
Dampen a clean dishcloth. Lay out one piece of phyllo on a very large baking sheet. Cover remaining phyllo with damp dishcloth. Evenly brush about 1 1/2 tsp (7 mL) butter over phyllo sheet. Repeat with another phyllo sheet. Sprinkle with half of rosemary and pinches of salt. Repeat with two more layers of phyllo, brushing them with remaining butter. Sprinkle with remaining rosemary and salt.
Using a very sharp knife or pizza cutter, slice stack of phyllo diagonally into strips about 1 1/2 inches (4 cm) wide. Slice diagonally across original cuts to make diamond-shaped strips that are roughly 3 inches (7.5 cm) long, as much as possible. Some pieces will be shorter, and there will be some uneven shapes, which is fine. Separate slightly. You should have about 24 pieces.
Watching carefully, bake in centre of preheated oven until lightly golden, about 5 to 6 minutes.
Meanwhile, place burrata in a bowl of warm water for 10 minutes, while phyllo crackers are baking. If, for any reason, your burrata has been pierced, simply bring to room temperature on its own without
Using a very sharp knife or pizza cutter, slice stack of phyllo diagonally into strips about 1 1/2 inches (4 cm) wide. Slice diagonally across original cuts to make diamond-shaped strips that are roughly 3 inches (7.5 cm) long, as much as possible. Some pieces will be shorter, and there will be some uneven shapes, which is fine. Separate slightly. You should have about 24 pieces.
Watching carefully, bake in centre of preheated oven until lightly golden, about 5 to 6 minutes.
Meanwhile, place burrata in a bowl of warm water for 10 minutes, while phyllo crackers are baking. If, for any reason, your burrata has been pierced, simply bring to room temperature on its own without
the water bath. You don’t want to risk losing any of the creamy inside.
Just before serving, carefully drain burrata and pat dry with paper towels. Set in the centre of a large serving platter. Arrange phyllo shards alongside. Drizzle burrata with honey and sprinkle with salt. Garnish the serving platter with sprigs of rosemary, if you like.
Just before serving, carefully drain burrata and pat dry with paper towels. Set in the centre of a large serving platter. Arrange phyllo shards alongside. Drizzle burrata with honey and sprinkle with salt. Garnish the serving platter with sprigs of rosemary, if you like.
TIP Got some phyllo in the fridge? These crackers are a great way to use up leftovers. If making crackers ahead, they will keep well, loosely covered, for up to 6 hours..
Makes 6 to 8 appetizer servings. Serve with Pinot Grigio Wine
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