Burrata with Grilled Bread, Celery and Anchovies

By lorik

Recipe from the Tasting Table Test Kitchen

Ingredients

• For Shallot Vinaigrette:
• 1 small shallot, thinly sliced
• 2 tablespoons fresh lemon juice
• 1 tablespoon Champagne vinegar
• Salt, to taste
• For the Marinated Anchovies:
• 3 whole salt-packed anchovies, soaked, drained and filleted in half
• 4 sprigs thyme, finely chopped
• 1 clove garlic, thinly sliced
• 1/4 teaspoon red pepper flakes
• For the Crostini:
• Six 1/2-inch-thick slices of whole wheat sourdough
• 2 celery stalks, peeled with a vegetable peeler and thinly sliced
• Three 8-ounce balls of burrata, torn into quarters
• Zest of 1 lemon
• Sea salt, to taste

Details

Servings 6
Preparation time 40mins
Cooking time 45mins
Adapted from tastingtable.com

Preparation

Step 1

1. Make the shallot vinaigrette: Combine all the ingredients and season with salt. Allow the shallots to macerate and soften, about 15 minutes. Set aside until ready to use.

2. Make the marinated anchovies: In a small mixing bowl, combine the olive oil, anchovies, thyme, garlic and red pepper flakes and allow to marinate for an hour at room temperature. Remove and discard the garlic slices. Set aside until ready to use.

3. Make the crostini: Build a medium-hot charcoal fire or heat a gas grill to medium-high heat. Using a pastry brush, brush the bread with olive oil on both sides. Grill the bread until golden brown, about 4 minutes for both sides. Transfer the grilled bread to a platter.

4. In a medium mixing bowl, toss the celery with the shallot vinaigrette and season with salt.

5. To assemble, divide the burrata among the grilled bread. Top each piece with a little bit of celery salad and anchovy and a sprinkle of lemon zest. Season with sea salt. Drizzle each toast with anchovy marinating oil and serve.