Mango Bruschetta<\/h2>\n
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- 2 Large Ripe Mangos, cut into chunks<\/li>\n
- 1 Small Garlic Clove, minced<\/li>\n
- 3 tbsp Olive Oil, divided<\/li>\n
- 1 tbsp White Balsamic reduction<\/li>\n
- 10 Large Basil Leaves, julienned<\/li>\n
- 1\/8 tsp Kosher Salt<\/li>\n
- 1\/8 tsp Fresh Cracked Pepper<\/li>\n
- 1\/2 Baguette, cut into thin rounds<\/li>\n
- 2 Balls Burrata<\/li>\n<\/ul><\/div>\n\n
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Combine mango, garlic, 1 tablespoon olive oil, white balsamic glaze, basil, salt and pepper in a bowl and stir until mixed. Set aside.<\/p>\n<\/li>\n
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Add the remaining 2 tablespoon of olive oil to a hot fry pan over medium and add the sliced baguette rounds on top. Cook the baguette rounds in the olive oil until they\u2019re crispy and golden, then remove from heat.<\/p>\n<\/li>\n
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Add a spoonful of burrata to each piece of toast and top with a few scoops of the mango mixture. Finish with a sprinkle of salt.<\/p>\n<\/li>\n<\/ol><\/div>\n
\nRecipe submitted by MacKenzie Smith, Grilled Cheese Social<\/a>.<\/p>\n<\/p><\/div>\n
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