Burrata with Pickled Grapes
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Credit: Bed Graham, Chef, and Ryan Pitt, Chef, Citizen Public House, Scottsdale, Arizona
The National Culinary Review, April 2017
Ingredients
FOR EACH APPETIZER PLATE:
10-15 red spinach leaves
10 pickled grape halves (recipe follows)
1 whole Burrata, torn
1 bread slice, grilled
2 oz. basil seed vinaigrette (recipe follows)
½ oz. chili oil (recipe follows)
Fleur de sel, to taste
BASIL SEED VINAIGRETTE
¼ cup rice wine vinegar
¼ T. minced garlic
1/3 T. minced shallot
1/8 cup chopped fresh basil
1/3 T. basil seed
1/3 cup olive oil
Salt, to taste
PICKLED GRAPES
30-40 red California grapes
12/3 qts. apple cider vinegar
1/3 T. pickling spice
¼ T. chili flake
2/3 cup brown sugar
2 garlic cloves
CALABRIAN CHILI OIL
1/8 cup chilies, destemmed
¼ cup oil
Instructions
TO ASSEMBLE PLATE: Cut long piece of bread. Lightly oil; season with salt and pepper. Grill until crispy. Tear Burrata into pieces; set aside. In mixing bowl, toss red spinach leaves with basil seed vinaigrette. Place crusty bread on plate; place Burrata on top. Season with fleur de sel. Place leaves in-between cheese
and on plate. Garnish with drained pickled grapes, chili oil and splash basil dressing.
BASIL SEED VINAIGRETTE
METHOD: Combine all ingredients except oil; blend with immersion blender. Slowly add oil; emulsify. Season with salt, as needed.
PICKLED GRAPES
METHOD: Cut grapes in half; put in large container. Bring all remaining ingredients to a boil. Pour hot liquid over grapes; chill.
CALABRIAN CHILI OIL
METHOD: Place chilies in blender. Turn on high; slowly add oil until well-blended. Strain through cheesecloth. Set aside strained oil.
Yield
4 Appetizer Plates
Tags
Appetizer, The National Culinary Review
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