Do you love a good, but easy to prepare aperitivo? Me, too, and my good friends, LA-based private chefs Sara Tane and Karlee Rotoly, recently featured Nomadica at their killer Los Feliz rooftop pop up and they had the most amazing menu! We knew that we had to snag at least one of the recipes, and we're lucky enough to share it with you. Shhhh, don't tell anyone where you got it, but please send me a pic or tag us on IG when you make it! TBH, we paired this recipe with all the things, drink-wise, but it was extra perfect with our bubbly rosé & we'd serve it alongside again, and again, and again- super chilled, please. Cheers, and bon apetit!
Grilled Sourdough Crostini with Burrata, Salami, and Hot Honey
Makes 15 crostinis
Active time: 25 minutes
Total time: 35 minutes
1/2 medium loaf sourdough, cut into thick slices, then each slice cut into thirds
2 tablespoons olive oil, plus more for drizzling
2 (8 ounce) balls burrata, torn
6 ounces thinly sliced salami, cut in half
Hot honey, for drizzling
Flaky salt, for garnish
Preheat a grill to medium high heat.
Drizzle bread slices all over with olive oil. Place on preheated grill and cook until lightly charred on both sides, 2-3 minutes per side. Remove and let cool slightly.
Top each crostini with a torn piece of burrata and then a piece of salami. Drizzle with hot honey, more olive oil, and flaky salt. Serve immediately.
Photo credit: Nolan Knight
