Makes 8 medium-sized crostini
In Italy, it’s crostini, in France, it’s tartine. Regardless of what you like to call them, the variations of these open-faced sandwiches are endless. Héloïse Brion uses greengage plum, bacon, and burrata for these rich and creamy crostini that burst with wonderful flavours with every bite.
Greengage plum, bacon and burrata crostini
In Italy, it's crostini, in France, it's tartine. Regardless of what you like to call them, the variations of these open-faced sandwiches are endless. Héloïse Brion uses greengage plum, bacon, and burrata for these rich and creamy crostini that is full of wonderful textures.
Servings: 8 medium-sized crostini
- 8 slices country bread
- 12 greengage Reine-Claude plums, or another sweet plum of your choice
- Extra-virgin olive oil
- Apple balsamic vinegar see Kitchen Notes or regular balsamic vinegar
- Fleur de sel
- 5 oz. 150 g smoked bacon
- 8 oz. 250 g burrata
- Leaves of a few sprigs fresh mint, chopped
- Freshly ground pepper
- Toast the bread slices on both sides and set aside.
- Wash the plums, cut them in half, and remove the pits. Brush the cut sides with olive oil, drizzle with balsamic vinegar, and sear the cut sides in a grill pan or over a barbecue grill until browned. Sprinkle with fleur de sel, remove from the pan or grill, and set aside.
- Cook the bacon in an ungreased skillet over medium heat until golden brown and crisp. Remove, drain on paper towels, and let cool.
- Break the bacon into small pieces. Place 3 plum halves on each slice of toast and top with a little burrata. Sprinkle over the bacon bits and mint, season with fleur de sel and pepper, and serve.
Héloïse Brion uses La Pommée, an artisanal apple balsamic vinegar made by Maison Le Paulmier in Normandy.
Photography © Christophe Roué 2022.