Bison Burrata Crostini
Simplicity meets sophistication in the form of bison crostini, an appetizer that effortlessly combines quick preparation with a touch of finesse. The process is as straightforward as it gets, accentuating the natural goodness of the ingredients. Start with a fragrant base of roasted garlic spread atop toasted slices of French bread, followed by a layer of thinly sliced, seared bison. A dollop of creamy burrata and a final drizzle of aged balsamic complete the ensemble, creating a harmonious blend of flavors that’s just right for any occasion.
Bison meat stands out for its nutritional value and its robust, naturally savory taste. Lean and packed with protein, it offers a satisfying texture and depth of flavor that pairs exceptionally well with the boldness of the smoked paprika and the warmth of the red pepper flakes. These crostini are quick to assemble and offer a balanced, flavorful bite that works just as well for a formal event as it does for a casual get-together.
Bison Burrata Crostini
Ingredients
- 2 Great Range Premium Bison Stip Loin Steaks
- 8-10 tablespoons olive oil (for searing, roasting, and toasting)
- 2 tablespoons smoked paprika
- 1/2 tablespoon sea salt
- 1/2 tablespoon fresh cracked pepper
- 2 tablespoons butter
- 1 loaf French Bread - sliced
- 2 whole garlic bulbs (enough cloves for 1-2 pieces per slice of bread)
- 1 ball burrata
- 4-5 tablespoons chopped chives
- 6-8 tablespoons aged balsamic
- 2-3 tablespoons red pepper flakes - to taste
Instructions
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Preheat the oven to 400°F (200°C). Slice off the top quarter-inch of each garlic bulb and drizzle with about ½ tablespoon of olive oil over each. Wrap the bulbs lightly in foil and roast in the oven for one hour. Remove from oven but keep the oven on. Let the bulbs cool to room temperature.
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Season each steak with the smoked paprika, sea salt, and cracked pepper. Heat 4 tablespoons of olive oil in a pan over medium-high heat. Sear the steaks for 3-4 minutes per side or until they are cooked rare or to your preferred doneness. Let the steaks rest for 15 minutes.
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Slice the French bread into one-inch-thick slices. Drizzle with the remaining olive oil and toast in the oven for 5-8 minutes or until the slices begin to turn golden on top. Remove from the oven.
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Squeeze the roasted garlic cloves out of their skins and place 1-2 cloves on each toasted bread slice. Smash and spread the roasted garlic evenly onto each slice with a knife or the back of a spoon.
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Slice the rested bison steaks against the grain into ½-inch-thick slices. Place about 1 tablespoon of burrata (use a spoon to measure) on each bread slice, followed by a slice of bison. Drizzle with aged balsamic vinegar and sprinkle with chopped chives and red pepper flakes, to taste. Serve immediately – enjoy!
Recipe Notes
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