Burrata Bruschetta

Makes: 10 slices

Ingredients:

10 slices of French baguette, bias cut ¼ in/6 mm
Extra virgin olive oil
20-30 baby heirloom tomatoes, cut in ⅛-in/3-mm slices
10 oz/285 g burrata cheese
4 tsp White Balsamic Vinaigrette (see recipe below)
Salt and pepper to taste
2 Tbsp fresh basil, sliced chiffonade

Instructions:

• Brush baguette slices with olive oil and grill until slightly crisp on one side.
• Spread 1 Tbsp burrata cheese on each slice, then cover with tomato slices.
• Drizzle vinaigrette over top, season to taste and garnish with basil.

WHITE BALSAMIC VINAIGRETTE

Makes: 3 cups/710 ml

Ingredients:

2 Tbsp Dijon mustard
¾ cup/180 g shallots, whole, roasted
1½ Tbsp roasted garlic purée
1 cup/240 ml white balsamic vinegar
¼ cup/60 ml lemon juice, fresh
½ tsp black pepper, freshly ground
¼ cup/50 g granulated sugar
1 Tbsp thyme, fresh leaves
½ tsp iodized salt
3 cups/700 ml extra virgin olive oil

Instructions:

• Blend all ingredients except olive oil until incorporated.
• Add oil slowly until vinaigrette has emulsified.