This post is sponsored by JaM Cellars as a member of Clever. Opinions and text are my own.
Burrata and smoked salmon crostini is a simple but flavor packed appetizer ready for entertaining! Easy-to-love JaM Cabernet pairs perfectly with the crostini for an effortless food + drink pairing.
In my house, summertime entertaining is the epitome of simple. Nothing too fancy and complicated, nothing intricate...just good friends having good conversation with good eats + drinks. Soon I know the days will become shorter, schedules will inevitably become busier, and we'll all be lamenting the cold weather, despite how much we're begging for it with these steamy end-of-August temps. In the meantime though I'll gladly revel in any opportunity for late-summer festivities that are fun-filled and easy to pull together.
If there's any excuse for gathering friends to munch on deluxe but simple apps and sip on wine, this would be it. I mean, digging into every nitty gritty detail of the latest Real Housewives episode (RHONJ/RHONY, please and thank you!) requires food as fuel, so an easy, elegant appetizer and a delicious wine totally fit the bill. We'll get to these bomb crostini in a sec, but first let's discuss one of my favorite subjects - wine. 🍷
One of my first choice, very favorite wines is a cabernet sauvignon. As in I'd say eight times out of ten if I have a wine glass in my hand, I'm sipping on a cab. This JaM Cabernet in particular is a rich, bold, and luscious red that's steeped in the tradition of great California winemaking. John and Michele (get it? The "J" and "M" in "JaM" Cellars) are second-generation Napa vintners who are all about producing wine that has an everyday feel and is extra appropriate for cheers'ing with friends for any occasion. It's bursting with the flavor of juicy, dark berries with grapes harvested at perfect ripeness. Plus it's under $20 - what's not to love?
JaM Cab is just my speed for dissecting all the she said/she said of Bravo TV with my buds, enjoying date night in, or just toasting on a Thursday to the fact that it's allllmost the weekend. It's so easy to sip alongside these burrata and smoked salmon crostini and is a major component of a relaxed, satisfying night spent with friends or family. JaM Cellars produces three (!) wines that share in the same sentiments - Butter Chardonnay, Toast Sparkling, and this JaM Cabernet. A variety for everyone. Head on over to the JaM Cellars Wine Finder to enter your zip code to see where JaM Cellars wine is sold in your area.
Selecting the appropriate music playlist is a big part of setting the mood just right while entertaining, and JaM Cellars has compiled a summer playlist perfect for chilling with JaM! Click here to grab the link to their summer entertaining tips and Spotify playlist (pssst- definitely digging OMI this summer).
Now for the crostini! You'll need just five ingredients and two or three minutes of cook time to have yourself a bold, flavorful, and most importantly delicious appetizer. Toasting up the crostini in the oven only takes a few minutes and is the only cook time needed here. That means less time stuck in the kitchen as the host/hostess, and more time alloted to sip, relax, and mingle with friends. A win!
Burrata is an Italian cheese with a thin layer of mozzarella on the exterior, with a soft, spreadable combination of mozzarella and cream on the inside. Basically, it's divine. I spread burrata on toasted baguette slices, topped each one with a half-slice of smoked salmon, and sprinkled chives over top for an incredibly easy but sophisticated recipe. Because burrata and smoked salmon are 'luxurious' ingredients in my mind, you don't need a ton of flavors or complicated prep to have an outstanding dish.
P.S. See a few tips in the recipe notes below on toasting up the bread just right!
Burrata and Smoked Salmon Crostini
- ½ lb baguette loaf, cut on the diagonal in ½"-thick slices
- Olive oil for brushing
- 4.4 oz ball of burrata cheese (approximate)
- 3 oz smoked salmon slices (approximate)
- Chopped chives for garnish
- Place an oven rack in the top section of your oven, leaving about 4-5" of room between the top where the broiler is and the rack. Set oven to broil. My oven gives me the option of setting a broil temperature, so I set it at 500°F. Let oven heat for a few minutes.
- While oven is heating, line a baking sheet with foil. Slice half of a baguette loaf into ½" thick slices on the diagonal, and place in a single layer on the baking sheet with a little space between them. Brush the tops of the baguette slices with olive oil.
- Place baking sheet in the oven on the top rack. Watch closely as bread toasts, as this will only take 2-3 minutes. Remove baguette slices from the oven when the top edges have browned and are crisp, but the centers are still golden and a bit soft to the touch.
- Top each slice with a spread of burrata, about half of a slice of smoked salmon, and a sprinkling of fresh chives. Serve and enjoy!
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.Food Safety and Nutrition Disclaimer
As always with alcohol, this post is directed at those 21 years of age and older, and it's a must that you imbibe responsibly. Check out where JaM Cellars wines can be purchased by visiting the JaM Cellars Wine Finder.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
Nicole @ Young, Broke and Hungry says
Smoked salmon and burrata sounds like a winning combination!
Annie @ The Garlic Diaries says
This is making me so hungry right now! There is nothing I'd rather munch on right this second than a one (or nine) of these cuties :).
Thanks Annie! I had to back away from the tray. 😉
Gayle @ Pumpkin 'N Spice says
I'm the same as you...I love entertaining but I try to keep it on the simpler side! This crostini looks SO good, Alyssa! My husband and I always try new salmon appetizers, so I love the combination with burrata. And, of course, it's perfect with wine!
Simple is definitely the way to go! Thanks Gayle. 🙂