Burrata Bruschetta 2 ways

Burrata, the wonderful marriage of ricotta and mozzarella which they sell at my farmers market and in the cheese section of the “fancy” grocery store I go to on occasion can be dressed up, dressed down, and eaten while in every stage of dressed and undressed. When hosting for my padres, I used it on toasts 2 ways as an appetizer.

In truth I had just had an awesome experience with burrata and pomegranate recently so I threw cheese caution to the wind and tackled these recipes. My mamma is not what I would call an adventurous eater so I was concerned about offering something way not in her comfort zone but she enjoyed both of these. For myself, my palate and I have not ever met a picked onion we did not rejoice over, so I am glad there’s another thing I can add to the growing lists of things I can make which will be enjoyed not simply by this lady.

Myself, I can be a little carb averse when eating on the reg, but there’s something old times and earthy about eating bread shmeared with cheese or butter. In the future I would try and hunt down a true baguette so this was not such a filling appetizer, but on this night bread’s bread to the folks I was feeding…As I was planning this meal, I was planning for the people I invited (not uninvited quests) who I knew were coming to add some normalcy to my world and if I told them I was serving Burrata on unleavened Manna from heaven, they probably would have obliged and eaten it with eyes turned on the heavens if I said this was what was appropriate. Raspberry’s always a winner in my family so I was not as apprehensive about this combo, and I was not mistaken. The leftovers are not something you can keep well after they’ve been assembled, but the leftover pickled onions could be used in and on salads, sandwiches or an especially rewarding and savory Bloody Mary.

Usually I am careful to take better photographs of my food, but don’t let this photo fool ya- This actually did taste very good!

Ingredients

2 tbls of raspberry preserves (either from scratch or from a Jar 3-5 oz Ball of burrata medium apple loaf of bread (I could not find a traditional narrow baguette, so I used a French loaf for the toasts, but if you can use, a baguette) 3/4 cup red wine vinegar
1/2 cup water
3 Tbsp. granulated sugar
3 sprigs fresh thyme
1/2 tsp. coriander seeds, crushed
1 1/2 tsp. kosher salt
1 cup thinly sliced red onion
1 (8-oz.) French baguette, cut diagonally into 1/2-in.-thick slices
4 Tbsp. extra-virgin olive oil, divided
1 garlic clove, peeled
1 medium Granny Smith apple, cut into thin matchsticks
Flaky sea salt
Black Pepper

Plan of attack

Make the Bruschetta Toasts

Preheat oven to 425°. Place baguette slices on a large rimmed baking sheet, and drizzle with 3 tablespoons olive oil. Bake until lightly browned, 5 to 7 minutes. Transfer bread to a platter, and rub the garlic on one side of each toast. *I was rushing and my garlic kept not cooperating, so I sprinkled each liberally with powdered garlic…It would have worked better with roasted garlic

For Apple & Pickled Onion

Stir together vinegar, water, sugar, thyme, coriander seeds and kosher salt in a saucepan; bring to a simmer over low heat, stirring occasionally until sugar is dissolved, about 5 minutes. Add onion; simmer 1 minute. Remove from heat, and let cool to room temperature, about 30 minutes. Drain onions. (* Copied exactly from source recipe) *I omitted coriander from the mixture and added Rosemary because Rosemary is such a lady of an herb who delivers every day, but you add coriander.

When they’ve cooled, cut the apple either into match sticks or thin slices

Spread your bruschetta toasts with burrata, then onions and then top with apple! Enjoy!

For Raspberry Preserve:

About Raspberry Preserve Version: You could either make raspberry preserves (recipe in this blog for this under Ricotta Cheese Cake) or use what you have on hand. I used Bonne Mamman Raspberry preserves, which I usually hav tin my house because it’s an affordable luxury.

Spread the bruschetta toast with the bruschetta and then the preserves ( don’t be stingy ). Enjoy!