Burrata Nachos

Where Two Traditions Meet Gently

There's something quietly subversive about this dish — the way it borrows the spirit of a beloved, rowdy American staple and slows it down into something almost elegant. No tortilla chips or molten processed cheese, but the same generous impulse: a little of everything, layered with care, meant to be shared. This is a recipe that invites you to linger at the table with good company. It doesn't take long to assemble, but it has the unhurried feeling of something that took all afternoon.

Ingredients

• 1/2 pounds crostini
• Alessi Extra Virgin Olive Oil
• 1 3.5oz Jar Alessi Pesto
• 1 cup arugula (about 1 large handful)
• 1/2 cups Vigo Marinated Artichoke Hearts
• 1/2 cups Vigo Roasted Red Peppers, chopped
• 1/2 cups Vigo Olives
• 1/2 cups Alessi Sun Dried Tomatoes (you can also use chopped fresh tomatoes)
• 1/4 pounds prosciutto
• 8 ounces burrata cheese
• Alessi Balsamic Reduction (traditional suggested)
• 2 tablespoons Alessi Pine Nuts
• 1/4 teaspoons Fresh Ground Alessi Black Peppercorns
• 1/4 - 1/2 teaspoon Alessi Dipping Spices

Instructions

1. On a large serving dish or plate (I like to use a baking sheet), spread out the crostini.
2. Drizzle liberally with olive oil. Then, spread on the pesto.
3. Add on the remaining toppings.
4. You can do them in any order you prefer, but I like to start with the arugula, then add on the chunkier things (artichoke hearts, peppers, olives, tomatoes) and finish with strips of prosciutto strategically placed on top.
5. Lastly, I finish with the burrata, spreading it out to distribute the cream cheese evenly over all of the toppings to imitate the melted cheese of traditional nachos.
6. Finish everything off with a generous drizzle of balsamic glaze…the more the better!
7. Sprinkle with pine nuts and season with fresh ground pepper as well as Alessi’s Dipping Spices (So good!).
8. Serve immediately (Preferably with some wine!).