White Nectarine and Burrata with Guanciale Chip Crostini

Source: Carl Foronda, 1760

Recipe Type: | Seasons:

This recipe was made at CUESA’s Fifth Annual Summer Celebration on June 14, 2015.

Makes 20 crostini


Pickled Watermelon Radish
2 cups rice vinegar
¼ cup cider vinegar
¼ cup white vinegar
¾ cup sugar
⅛ cup salt
1 watermelon radish

1 sweet baguette
½ cup extra virgin olive oil
Salt to taste
8 ounces burrata
2 white nectarines
8 ounces guanciale
Maldon salt
Pea shoots for garnish


To pickle the radish: Whisk the vinegars, sugar, salt, and ⅓ cup water well. Bring to a boil and set aside. Peel the watermelon radish. Dice into 1/16 cubes. Place in a metal bowl and pour the pickling liquid over and steep for 30 minutes. Strain and set aside.

To make the crostini: Preheat the oven to 350⁰F. Slice the baguette into ¼-inch pieces. Lay flat on a sheet tray and drizzle with olive oil and season with salt. Bake for 8 to 10 minutes or until golden brown. Let cool to room temperature.

Slice guanciale into thin slices. Lay a single layer on sheet tray and bake in the oven until crispy, approximately 8 to 10 minutes.

Place the burrata in bowl and whip until consistent.

Slice the nectarines into thin slices.

Spread the burrata on each crostini. Season with Maldon salt. Garnish with 2 slices of nectarine, a few watermelon radish dice, 1 slice guanciale, and 1 pea shoot. Finish with ground pepper.

Photo by Amanda Lynn Photography

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