08 Sep Blistered Tomato Bruschetta With Burrata and Sherry
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.
- 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
- 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.
- Using a potato masher, gently squish the tomatoes, be careful they sometimes pop open with hot juices.
- Add sherry. Reduce the liquid for 1 minute. Remove from the heat and set aside to cool.
- 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.
- Remove bread from the grill and lightly rub each toast with a halved garlic.
- Top each toast with tomato mixture. Top with burrata and garnish with fresh basil and Malden finishing salt.