Crostini with Burrata, Caramelized Shallots, and Balsamic Fig Jam by
Source: Sur La Table
Ingredients
Caramelized shallots:
2 tablespoons vegetable oil
2 tablespoons unsalted butter
10 large shallots, thinly sliced
1/4 cup balsamic vinegar
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Balsamic-fig jam;
2 cups (about 12 ounces) dried black mission figs, stems removed, quartered
1 tablespoon fresh lemon juice
3 cups water, plus more as needed
1/4 cup balsamic vinegax
1/4 teaspoon kosher salt
Crostini:
1 large baguette, cut into 24 (1/2-inch thick) diagonal slices
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 ounces burrata cheese, cut into 24 thin pieces
2 tablespoons fresh thyme leaves, for garnish
Instructions
Preheat oven to 425°F.
1. To prepare caramelized shallots: To a large skillet set over medium heat, add oil and butter. Add shallots, vinegar, salt, and pepper. Cook until shallots are deep golden brown, stirring occasionally, 15 to 20 minutes. Allow to cool to room
2. To make balsamic-fig jam: To a medium saucepan, add figs, lemon juice, water, vinegar, and salt. Cook over medium heat, until figs are tender when pierced with a knife, and most of the liquid has evaporated, 25 to 30 minutes. Remove fig mixture from the heat and allow to cool to room temperature. Place fig mixture in a blender or food processor and process until smooth, adding tablespoons of water if mixture is too dry. Set aside.
3. To make crostini: Arrange baguette slices on a baking sheet. Brush both sides with olive oil and season lightly with salt and pepper. Bake until golden brown, about 10 minutes.
4. To serve: Spread each crostini with fig jam using an offset spatula. Top each slice with about a teaspoon of caramelized shallots and a slice of Burrata. Sprinkle with thyme and serve immediately.
1. To prepare caramelized shallots: To a large skillet set over medium heat, add oil and butter. Add shallots, vinegar, salt, and pepper. Cook until shallots are deep golden brown, stirring occasionally, 15 to 20 minutes. Allow to cool to room
2. To make balsamic-fig jam: To a medium saucepan, add figs, lemon juice, water, vinegar, and salt. Cook over medium heat, until figs are tender when pierced with a knife, and most of the liquid has evaporated, 25 to 30 minutes. Remove fig mixture from the heat and allow to cool to room temperature. Place fig mixture in a blender or food processor and process until smooth, adding tablespoons of water if mixture is too dry. Set aside.
3. To make crostini: Arrange baguette slices on a baking sheet. Brush both sides with olive oil and season lightly with salt and pepper. Bake until golden brown, about 10 minutes.
4. To serve: Spread each crostini with fig jam using an offset spatula. Top each slice with about a teaspoon of caramelized shallots and a slice of Burrata. Sprinkle with thyme and serve immediately.