Mushroom Burrata Bruschetta with Lavender Balsamic

Mushroom Burrata Bruschetta with Lavender Balsamic
This earthy, creamy, and oh so dreamy simple burr-ahhhhh-ta appetizer will be your go-to for entertaining. Even if it’s just for a party of one! 3rd Place Winner of our Spring 2021 Recipe Contest! Recipe by: Danielle Caminiti

Products used: , Sicilian Sea Salt


1 cup Baby Bella mushrooms, wash, dried, and sliced
1 Shallot, sliced
2 balls of Burrata, at room temperature
1 Garlic clove, minced
1 loaf of Italian bread or French Baguette
3 Tbsp of SOOC Varietal Extra Virgin Olive Oil
1-2 Tbsp Parsley, chopped
3 Tbsp of SOOC Lavender Balsamic
SOOC Sicilian Sea salt & Black Pepper, to taste


Preheat the oven to 425 degrees.

In a large pan over medium heat, saute the garlic and shallot in the SOOC Portugese Cobrancosa Olive Oil. When the shallots soften, add the mushrooms, and saute until tender. Set aside.

Prepare a baking sheet, and line with parchment paper. Slice the bread at a diagonal, slicing about ½” or ¾” thick. Brush each slice of bread with more SOOC Portugese Cobrancosa Olive Oil. Sprinkle the parsley on the top of each slice of bread. Sprinkle with salt and pepper to taste. Line the bread on the baking sheet and bake in the oven for 6-8 minutes, flipping midway through until toasted and golden brown on both sides.

Pierce and spread the burrata generously on each of the bread slices. Top with the mushroom and shallot mixture. Drizzle with the SOOC Lavender Balsamic, and serve. Enjoy!