my cousin kristin and i spent the weekend in san francisco not too long ago. being the foodies that we are, we had to make sure we ate good food. what better place to do that, but the bay area! let me tell you, though – it is not easy choosing places to eat in sf! we spent a good chunk of time each night filtering through the hundreds of yelp reviews for hundreds of restaurants. seriously, how can one city have that many restaurants with 4 star + ratings?
on the first night we ate at a restaurant called delarosa. we had been talking about pizza all day and the menu sounded delicious. plus, it was literally just down the street from our hotel. (i’m not joking. i think my calves are permanently damaged from walking all over the city. jk. but seriously) the pizza was good, but the burrata bruschetta? omggggggggg. so good. it was everything you want in a dish. sweet, savory and dreamy – yes dreamy is a flavor.
so here’s my version with a twist. the kicker? lemon extra virgin olive oil! (insert praising hands emoji) so tell all the boys and girls. tell your brother, your sister and your mamma too.
(cause we’re about to go down and you know just what to do)
name that song and you get a high five!
oh yeah. i’m back! it’s been awhile, i know.
- baguette, sliced
- toasted hazelnuts, coarsley chopped
- extra virgin olive oil
- lemon essential oil or lemon zest
- malden sea salt (or any flaked sea salt)
- combine ½ cup of extra virgin olive oil with 15 drops of lemon essential oil. (you can replace the essential oil with 1 tbsp of lemon zest. let the zest sit in the oil at least overnight.) store in a glass container. you'll have some leftover. this oil is also delicious over vanilla bean ice cream. just sayin'.
- toast the baguettes in a pan or over a grill
- top with a generous spoonful of burrata
- drizzle the honey over the burrata
- drizzle the oil over the honey
- sprinkle with hazelnuts
- top with a few sprinkles of flaked sea salt
you can purchase essential oils here.