Burrata Recipe
House Made Jam | Lemon Olive Oil | Saba | Bee Pollen | Candied Nuts | Pickled Red Onion | Microgreens | Crostini
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Ingredients
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House Made Jam
Lemon Olive Oil
Candied Nuts
Pickled Red Onion
Crostini
Garnishes
Method
House Made Jam
- 1
Lemon Olive Oil
- 2
Make Lemon Olive Oil
In a small bowl, whisk together the extra virgin olive oil, lemon zest, and lemon juice until well combined. Set aside.
Candied Nuts
- 3
Prepare the Candied Nuts
In a skillet over medium heat, combine the mixed nuts, sugar, water, and a pinch of salt. Stir until the sugar dissolves, then continue to cook, stirring frequently, until the mixture thickens and coats the nuts, about 5-7 minutes. Spread the nuts on a baking sheet lined with parchment paper to cool.
Pickled Red Onion
- 4
Pickle the Onions
Slice the red onion thinly and place it in a jar. In a small saucepan, combine white vinegar, sugar, and salt. Bring to a boil, then pour over the onions in the jar. Let cool, then refrigerate for at least 30 minutes before serving.
Crostini
- 5
Prepare the Crostini
Preheat the oven to 400°F (200°C). Slice the baguette into 1/2-inch thick slices and place on a baking sheet. Brush both sides with olive oil and sprinkle with salt. Bake for 8-10 minutes, flipping halfway through, until golden brown and crisp.
Assembly
- 6
Assemble the Dish
On a serving platter, place the burrata at the center. Surround it with house made jam, candied nuts, pickled red onion, and crostini. Drizzle with lemon olive oil and saba, then garnish with bee pollen and microgreens. Serve immediately.
