Burrata Bruschetta with Pears and Saba

This dish reminds us of a favorite appetizer (Bruschetta with chèvre, walnuts and honey) from quite a few years ago on the menu at The Continental, down the street from us in the East Village.


8 oz Burrata (a kind of fresh Mozzarella) cheese
2 ripe pears, cored and cut in thin (1/4″) slices
8 slices of small artisinal bread (such as a French or Italian baguette) about 1″ thick
Saba Grape Must Reduction

walnuts (optional)


So. Easy. Lightly toast the baguette slices (in the oven, in a toaster oven, even on the grill or in a literal toaster). Slice the burrata and put one piece on each piece of bread. Layer each piece with a slice of pear, and a piece or two of walnut if you like. Drizzle a bit of Saba across the top of each slice as a tasty finishing flourish.

Serve alone as an appetizer, or alongside a salad or fruit first course.