The recipe is courtesy of Thrive Culinary Oil, a new algae-based oil that’s high in monounsaturated fats and low in saturated fat. This is a sponsored post.
Roasted Grape and Burrata Crostini with Balsamic and Rosemary Infused Thrive Oil
Makes roughly 50 crostini
1 small bunch red or black seedless grapes, cut in half if large
1 small bunch green seedless grapes, cut in half if large
¼ cup Thrive® Algae Oil
½ teaspoon kosher salt
¼ teaspoon ground pepper
1 cup Thrive® Algae Oil
2 large sprigs rosemary
1 baguette, thinly sliced
1 bottle aged balsamic vinegar
1 8-oz ball burrata, torn into small pieces (If burrata is not available, you can substitute with fresh Mozzarella or goat cheese)
Rosemary sprigs for garnish
Preheat the oven to 375 degrees Fahrenheit.
Put the Thrive® Algae Oil and rosemary into a pot and heat over high until the rosemary begins to sizzle. Turn off the heat and let the oil cool to room temperature. Remove the rosemary and discard.
Line a baking sheet with parchment and then the sliced baguette. Brush with the rosemary oil and sprinkle with salt and pepper. Bake until golden and crisp, about 10 minutes. Reserve the remaining oil for plating.
Turn the oven up to 425 degrees Fahrenheit. Toss the grapes in Thrive® Algae Oil, salt and pepper. Roast for about 10 minutes, or until they begin to wrinkle and char at the edges.
Place crostini on a platter. Garnish the platter with a rosemary sprig or two. Top each crostini with a squiggle of burrata cheese and a few grapes. Drizzle rosemary oil and the balsamic over the crostini and serve.
Thrive Oil is currently only available in California, but you can use any light, neutral oil for this recipe, such as canola or light olive oil.