Burrata Appetizer

Burrata Appetizer

prep time

minutes
cook time

minute
servings
4
pieces

Ingredients













Cooking Instructions

1

Make a garlic confit: place cloves from whole garlic in small pot; add enough oil to just cover. Cook on low heat 5 to 7 minutes or until garlic is golden brown and tender. Drain, reserving oil for future use. Reserve.


2

Blanch fava beans in boiling water. Drain and shock in ice water. Place in food processor and process until pureed, adding a little water if necessary. Season with salt. Reserve.


3

Make basil pistou: place basil in mortar and pestle (or food processor or blender) with remaining 2 garlic cloves and 1 teaspoon kosher salt. Grind (or process) until the basil is in small pieces. Add enough olive oil to make a fluid paste. Stir in zest of 1 lemon. Reserve.


4

In small bowl, mix baby arugula, red onion, lemon juice and remaining lemon zest.


5

To plate, spoon fava puree in 4 large dollops around large plate. Place a section of the Burrata on each dollop. Spoon the arugula mixture and garlic confit around the plate. Salt and pepper to taste. Drizzle with about 2 tablespoons of basil pistou. (Refrigerate remainder for another use.) Serve with crostini or your favorite bread or crackers.


*The chef uses onion brunoise (finely diced onion cooked in butter).


Ingredients













Cooking Instructions

1

Make a garlic confit: place cloves from whole garlic in small pot; add enough oil to just cover. Cook on low heat 5 to 7 minutes or until garlic is golden brown and tender. Drain, reserving oil for future use. Reserve.


2

Blanch fava beans in boiling water. Drain and shock in ice water. Place in food processor and process until pureed, adding a little water if necessary. Season with salt. Reserve.


3

Make basil pistou: place basil in mortar and pestle (or food processor or blender) with remaining 2 garlic cloves and 1 teaspoon kosher salt. Grind (or process) until the basil is in small pieces. Add enough olive oil to make a fluid paste. Stir in zest of 1 lemon. Reserve.


4

In small bowl, mix baby arugula, red onion, lemon juice and remaining lemon zest.


5

To plate, spoon fava puree in 4 large dollops around large plate. Place a section of the Burrata on each dollop. Spoon the arugula mixture and garlic confit around the plate. Salt and pepper to taste. Drizzle with about 2 tablespoons of basil pistou. (Refrigerate remainder for another use.) Serve with crostini or your favorite bread or crackers.


*The chef uses onion brunoise (finely diced onion cooked in butter).


quick, easy and delicious!
posted by slyounkin1 on 4/22/2016

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