Erica Alvarez's Burrata Crostini with Tomato Jam and Pesto

By á-51

Ingredients

• 1 pint cherry tomatoes
• 1/2 cup of sugar
• 1/8 tsp garlic powder
• 1/4 tsp cinnamon
• 1/4 tsp red pepper flakes
• squeeze of lemon juice (use half of a lemon and just give a squeeze)
• salt and pepper
• jar of pesto (make your own)
• container of Burrata cheese
• baguettes, sliced and lightly toasted

Preparation

Step 1

1. Slice tomatoes in half and put in a small saucepan
2. Add sugar, lemon juice, garlic powder, cinnamon, red pepper flakes and salt and pepper.
3. Bring to a boil, lower heat and simmer 45 minutes or an hour stirring frequently until it becomes thick and syrupy( Erica did less time to make it chunky)
4. Let it cool, keep in fridge for several days if need be.
5. Spread jam onto a plate, serving dish, pan or whatever (I would use a corning wear so that it can be heated up)
6. Add a layer of pesto
7. Top with sliced burrata
8. Grill or toast sliced baguettes and dip into the bread.
(I bet this would make a good pizza)