Tomato Burrata And Pesto Piadinas Food

TOMATOES AND BURRATA

Steps:

• Cut the ball of cheese in half crosswise and place the halves, cut side down, on 2 salad plates. Cut each tomato in half through the stem end and distribute them around the burrata. Drizzle the tomatoes and burrata generously with olive oil and balsamic vinegar and sprinkle with kosher salt and pepper. Scatter the basil on the salads, sprinkle with fleur de sel, and serve with Garlic Toasts.
• Preheat the oven to 400 degrees F.
• Slice the baguette diagonally into 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices.
• Lay the slices in one layer on a baking sheet, brush each with olive oil, and sprinkle generously with salt and pepper. Bake the toasts for 15 to 20 minutes, until they are browned and crisp. As soon as they are cool enough to handle, rub one side of the toasts with the cut side of the garlic. Serve at room temperature.

TOMATO, BURRATA, AND PESTO PIADINAS

Steps:

• Make the Dough:Combine flour and yeast in bowl of an electric mixer fitted with dough hook. Beating on low speed, add water. Keep beating until a shaggy dough forms, then beat 2 minutes more. Raise speed to medium and beat 2 minutes. Add salt and beat on medium-high, 2 minutes more.
• Scrape into oiled bowl. (Dough will be quite sticky.) Cover with oiled plastic wrap and refrigerate overnight (at least 12 to 24 hours).
• Roast the Garlic:Heat oven to 300 degrees. Cut off and discard top of garlic head. Place garlic in baking dish, cut side down, and cover with 1 cup extra-virgin olive oil. Cook until soft and golden, about 1 hour. Remove 6 cloves garlic (save rest for another use); reserve oil.
• Make the Pesto:Bring a medium pot of water to a boil. Add basil and cook until bright green, about 30 seconds. Transfer to a bowl of ice water to stop cooking. Remove and squeeze dry. Combine in a blender with slow-roasted garlic, pine nuts, Parmesan cheese, and lemon juice. Blend to combine, drizzling oil from roasted garlic in through a feed tube. Season with 1/2 teaspoon salt and pepper.
• Make the Piadinas:Heat grill to medium-high and oil.
• Divide risen dough into 10 pieces and let rest for 30 minutes in refrigerator. Just before cooking, remove and let stand at room temperature for 10 minutes.
• Dust dough balls with flour and stretch into 7-inch rounds.
• Drop rounds onto heated grill. Cook 1 to 2 minutes. Turn and cook, until puffed and cooked through, 1 to 3 minutes more. Remove and cover with a kitchen towel (to keep pliable) while you cook the rest.
• Spread a round with 2 tablespoons pesto. Top with a layer of tomatoes, 2 to 3 tablespoons burrata, and basil; season to taste with salt and pepper.

TOMATOES AND BURRATA

Steps:

• Cut each ball of cheese in half crosswise and place the halves, cut side down, on 4 salad plates. Cut each tomato in half through the stem end and distribute them around the burrata. Drizzle the tomatoes and burrata generously with olive oil and balsamic vinegar and sprinkle with kosher salt and pepper. Scatter the basil on the salads, sprinkle with fleur de sel, and serve with Garlic Toasts.
• Preheat the oven to 400 degrees F.
• Slice the baguette diagonally into 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices.
• Lay the slices in one layer on a baking sheet, brush each with olive oil, and sprinkle generously with salt and pepper. Bake the toasts for 15 to 20 minutes, until they are browned and crisp. As soon as they are cool enough to handle, rub one side of the toasts with the cut side of the garlic. Serve at room temperature.