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.
3Tablespoonsolive oil extra virgin + extra for bread
1shallot thinly sliced
1garlic cloveminced and pasted + one garlic clove for the bread
16ouncessugar plum tomatoes
1teaspoonsaltkosher
1Tablespoonsherry winedry Fino or Amontillado Don Benigo
1loafPugliese BreadItalian rustic loaf
8ouncesburrata
1cupbasilfresh julienne sliced (thinly sliced)
1/2teaspoonMalden Sea Saltfinishing salt
Instructions
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.