| Ingredient | ULF # | Portion |
|---|---|---|
| Ace Bakery Rosemary Focaccia Bread | 730120 | 4 pieces |
| Belgioioso Mozzarella Burrata Cheese | 209416 | 3 oz. |
| Hidden Valley Blueberry Pomegranate Vinaigrette Dressing (GF) | 274330 | 2 oz. |
| Azar Whole Toasted Hazelnuts | 430819 | 1 Tbsp. |
| True Salt Kosher Grain Sea Salt | 308714 | 1 pinch |
| Baron Spices Cracked Black Pepper | 280906 | 1 pinch |
| Merlot Mix Micro Green | 127718 | 1 pinch |
Cut focaccia bread into 2″x 3″ crostini, and toast until golden. Mash Burrata cheese and place equal amounts on each crostini. Season with salt, pepper and toasted hazelnuts. Drizzle blueberry pomegranate dressing over the crostini. Garnish with micro greens and serve.
