08 Sep Blistered Tomato Bruschetta With Burrata and Sherry

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Blistered Tomato Bruschetta With Burrata and Sherry

Plucked from the vine-ripened sugar plumb grape tomatoes, abundantly adorn crunchy rustic Italian Plgasia sliced bread, with the creamy texture of burrata and a delicate note of acid from the sherry makes these appetizers a match made in heaven.
This rustic, sophisticated appetizer is perfect for a glass of the best wine. Meaty, dense sweet tomatoes concentrated with flavor are as perfect together as Penne and Salsa di Pomodoro.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6 people
Course: Appetizer
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 3 Tablespoons olive oil  extra virgin + extra for bread
  • 1 shallot  thinly sliced
  • 1 garlic clove minced and pasted + one garlic clove for the bread
  • 16 ounces sugar plum tomatoes
  • 1 teaspoon salt kosher
  • 1 Tablespoon sherry wine dry Fino or Amontillado Don Benigo
  • 1 loaf Pugliese Bread Italian rustic loaf
  • 8 ounces burrata
  • 1 cup basil fresh julienne sliced (thinly sliced)
  • 1/2 teaspoon Malden Sea Salt finishing salt

Method
 

  1. Heat a medium sauté pan on medium-low heat. Add olive oil, shallot, tomatoes and kosher salt. Sauté until the shallot begins to sweat; add the garlic. You will start to hear the tomatoes pop as they warm up. Continue cooking for 10 minutes. 
  2. Using a potato masher, gently squish the tomatoes, be careful they sometimes pop open with hot juices. 
  3. Add sherry. Reduce the liquid for 1 minute. Remove from the heat and set aside to cool. 
  4. In the meantime, cut bread into 1/2-inch thick slices. Brush both sides with olive oil. Grill at 350 degrees until both sides are lightly browned. 
  5. Remove bread from the grill and lightly rub each toast with a halved garlic. 
  6. Top each toast with tomato mixture. Top with burrata and garnish with fresh basil and Malden finishing salt. 

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