- 1 1/2 cups small diced tomatoes (we used assorted color grape tomatoes)
- 1/2 cup small diced shallot
- 1/4 cup balsamic vinegar
- 1 tablespoon grapefruit zest, coarsely chopped (optional)
- 1 teaspoon chili paste
- 1 1/2 teaspoons kosher salt
- 1 tablespoon finely chopped fresh basil
- 1 Loaf of Italian bread, cut into 24 slices (1/4 inch thick)
- Olive oil
- Burrata cheese
Combine the tomatoes, shallot, vinegar, grapefruit juice, grapefruit zest, chili paste, salt and basil in a 12 inch non-stick skillet over high heat; bring to a boil.
Reduce heat to medium-low and simmer for 20 minutes until thickened and most liquid is absorbed. Let the jam cool while preparing the crostini or transfer to a jar to seal and chill until ready to use. (Makes a fantastic holiday gift.)
Preheat oven to 400° F. Arrange bread slices in a single layer on a baking sheet. Brush both sides of bread lightly with oil and season with salt and pepper. Bake the bread in the oven until golden brown on both sides, turning once if necessary. To serve, spread Burrata cheese over toasted bread then spoon the Grapefruit-Tomato Jam over cheese.
Makes 24 servings.
Tip: Fresh mozzarella, or buffalo milk mozzarella, are also a great alternative to Burrata cheese in this recipe.
2016 Ocean Spray® "Surprisingly Versatile" Grapefruit Recipe Contest Second Place Winner, Veronica Callaghan
Total Fat 13g (20% DV)
Sat Fat 5g (25% DV)
Trans Fat 0g
Sodium 450mg (19% DV)
Carbohydrates 13g (4% DV)
Dietary Fiber 1g (4% DV)