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Hazelnut, Honey, Sage, and Burrata Crostini

Stacie Flinner - Hazelnut Honey Burrata Crostini-1

I threw together this combination as an appetizer for our Easter Brunch this year, thought it sounded good and served it without tasting the final product. (Not a hosting best-practice mind you!) I came out of the kitchen 10 minutes later to discover it was almost gone and had to scramble for a taste myself!

San Francisco friends, you’re going to see a lot of this combination in the coming months!

Hazelnut, Honey, Sage, and Burrata Crostini
For a party.


6 oz hazelnuts roughly chopped
2 rustic baguettes
1/4 cup olive oil
16 oz fresh burrata
5 tbsp good local honey
1-2 sprigs of fresh sage
Maldron sea salt and black pepper

Preheat your oven to 350 degrees.

Toast the chopped hazelnuts in a small pan over med-high heat for 2-3 minutes, until just lightly browned. Transfer to a small bowl to cool.

Cut both baguettes on the diagonal, each slice should be about 1/2″ thick. Arrange on a baking sheet lined with parchment paper or a silpat. Brush with olive oil and toast for 5 minutes until they’re the tiniest bit crispy.

Meanwhile, unwrap the burrata and drain the extra liquid from the packaging. Spread evenly in the bottom of a small 6-8″ baking dish. Drizzle with half the honey and a crack of black pepper and sprinkle of sea salt. Pour the cooled hazelnuts on next and top with the remaining honey. Add one more crack of salt and pepper.

I sprinkled the dish with fresh sage but toasting the sage in a little of olive oil would also be nice to make it even more aromatic. Serve burrata at room temperature alongside your toasts.

Enjoy! xx, SF

Photos by Stacie Flinner for stacieflinner.com

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