Burrata And Fried Green Tomatoes Recipe

Thinly slice the red shallot into rings or half-moons. Place in a small heatproof jar or bowl.

In a small saucepan, combine rice vinegar, water, sugar, and salt. Bring to a gentle simmer until sugar and salt dissolve, about 1–2 minutes.

Pour the hot brine over the sliced shallot, pressing to submerge. Let cool to room temperature, then refrigerate at least 30 minutes (preferably 1 hour) before serving. Keeps up to 2 weeks refrigerated.

Finely dice the shallot and mince the garlic. Chop the dried figs into small pieces.

In a medium skillet over medium heat, add the chopped bacon. Render until bacon is golden and fat is mostly rendered, about 6–8 minutes.

Remove most of the bacon fat, leaving about 1 tablespoon in the pan. Add the diced shallot and sauté 2–3 minutes until translucent. Add garlic and cook 30 seconds until fragrant.

Add chopped figs, Calabrian chili paste, brown sugar, balsamic vinegar, and water. Stir to combine and bring to a low simmer. Cook, stirring occasionally, until figs soften and mixture thickens to a jammy consistency, 8–12 minutes.

Stir in lemon juice and black pepper. Taste and adjust seasoning. Fold in the cooked bacon pieces (reserve a small spoonful for topping if desired). Remove from heat and let cool slightly; jam will thicken as it cools.

Slice the green tomatoes into 1/3–1/2-inch thick rounds. Pat dry with paper towels. Season both sides lightly with 1/2 tsp kosher salt and a pinch of black pepper.

Set up a three-station breading: bowl 1 — flour mixed with 1/2 tsp salt and 1/4 tsp pepper; bowl 2 — whisk eggs with milk; bowl 3 — cornmeal.

Heat a heavy skillet (cast-iron preferred) over medium heat and add neutral oil to reach about 1/4-inch depth. Heat to 350°F (175°C) or until a pinch of flour sizzles on contact.

Dredge each tomato slice first in flour (shake off excess), then dip in the egg wash, then press into cornmeal to coat thoroughly. Transfer to a plate while you finish breading.

Fry the tomatoes in batches without overcrowding, 2–3 minutes per side, until golden brown and crisp. Adjust heat as needed so they brown without burning. Transfer to a wire rack or paper towels to drain.

Preheat the oven to 400°F (200°C). Slice the baguette on the diagonal into 12–14 slices.

Arrange slices on a baking sheet. Brush each slice with olive oil on one side. Toast in the oven 6–8 minutes, flipping once, until golden and crisp. Alternatively, grill or pan-toast.

Remove burrata from refrigerator 10–15 minutes before serving to come to room temperature.

On a serving platter or individual plates, place a toasted baguette slice as the base. Tear open a burrata ball and place a portion (or whole small ball) on the plate near the toasts.

Arrange 2–3 fried green tomato slices next to the burrata (or on top of the toast, as desired).

Spoon 1–2 tablespoons of the warm (or room-temperature) Calabrian chili bacon fig jam over the fried tomatoes and a little onto the burrata.

Top with a few pickled shallot rings, scatter reserved bacon pieces (if set aside), a few basil leaves, microgreens or arugula, and a sprinkle of toasted nuts if using.

Finish with a drizzle of extra-virgin olive oil, lemon zest, flaky sea salt, and freshly ground black pepper. Serve immediately so the fried tomatoes stay crisp and burrata is creamy.