Bruschetta With Burrata And Radicchio Marmalade Food

BRUSCHETTA WITH BURRATA AND RADICCHIO MARMALADE

Steps:

• Trim ends, then cut each head of radicchio into lengthwise quarters and then into crosswise ribbons about 1/4 -inch wide. Combine the radicchio in a cold skillet with 3 tablespoons olive oil, garlic, salt and balsamic vinegar.
• Cover and cook over medium-low heat, stirring occasionally, until the radicchio has softened, about 10 minutes.
• Reduce the heat to low and cook until the radicchio is quite soft and the bitterness has cooked out, about 5 minutes more.
• Season to taste with salt and perhaps just a little more balsamic vinegar.
• Remove from heat and set aside.
• Remove the garlic cloves before serving.
• Slice the baguette into 1/2 -inch slices and toast until lightly browned on both sides.
• Spoon a heaping teaspoon of the radicchio marmalade onto each slice of bread and top with a similarly sized spoonful of burrata (try to get both the filling and the wrapping in each spoonful).
• Sprinkle each with a light grinding of black pepper and a drizzle of the remaining olive oil and serve.

BURRATA AND STRAWBERRY BRUSCHETTA

Steps:

• Preheat the oven to 400 degrees F.
• Brush the baguette slices on both sides with 2 tablespoons of the olive oil. Place the slices on a rimmed baking sheet and sprinkle with 1/2 teaspoon salt. Bake for 10 minutes, rotating the baking sheet halfway through.
• In a medium bowl, combine the vinegar, honey, 1/2 teaspoon salt and the remaining 2 tablespoons olive oil; whisk until smooth and emulsified. Add the cherry tomatoes, strawberries and basil to the dressing; mix well to coat. Allow to sit at room temperature for 10 minutes to let the flavors marry.
• Drain the burrata and dry carefully. Using a fork, tear the burrata into small pieces. Place some burrata on each toast, being sure to get a little of the creamy center on each piece. Top with some of the tomato-strawberry mixture and drizzle with a touch of dressing.

RADICCHIO AND CITRUS SALAD WITH BURRATA

Steps:

• Toast almonds in a dry medium skillet over medium heat, tossing often, until beginning to brown in spots, about 3 minutes. Add 1 tsp. sugar, 1/4 tsp. salt, and 2 Tbsp. water. Remove from heat and stir with a heatproof rubber spatula until water is evaporated. Sprinkle in remaining 1 Tbsp. sugar and stir until almonds are coated. Transfer to a plate and let cool. Coarsely chop.
• Meanwhile, pulse burrata in a food processor to a coarse purée. It should look a little like cottage cheese. Add 2 Tbsp. oil and season with salt; pulse just to incorporate. (Or you can tear it with your hands, arrange on plates, and drizzle with the oil and sprinkle with salt.)
• Toss oranges, radicchio, vinegar, and remaining 4 Tbsp. oil in a large bowl to combine; season with salt.
• Divide burrata among plates and sprinkle with herbes de Provence; top with salad. Scatter almonds over.

BURRATA BRUSCHETTA WITH FIGS

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Place figs, skin-side down, on grill. Cook until figs start to swell and bubble, 2 to 4 minutes.
• Whisk together balsamic vinegar and olive oil until completely combined, about 1 minute.
• Place Burrata cheese on top of each piece of toast. Spread figs around bread and drizzle with balsamic vinegar mixture. Season with sea salt and black pepper to taste.

BURRATA BRUSCHETTA

Steps:

• Mix the sugar snap peas, peas, broad beans and radish with the chillies and herbs in a bowl. Add the chardonnay vinegar and olive oil, and toss to coat.
• Heat grill to high. Brush the bread with oil and sprinkle with sea salt. Grill for 2 mins each side until lightly charred. Put each piece of toast on a small plate, then halve burratas and gently spread over the toast. Divide the summer beans, pile on top and season to serve.