Burrata Provençale Recipe

Directions

1. 1

   Roast the Tomatoes

   Preheat your oven to 200°C (400°F). Cut the heirloom tomatoes in half and place them on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for about 25-30 minutes until they are soft and caramelized.

2. 2

   Prepare the Pistou

   In a food processor, combine basil leaves, minced garlic, and pine nuts. While blending, gradually add olive oil until smooth. Season with salt to taste.

3. 3

   Make the Apple Gastric

   In a saucepan, combine apple cider vinegar and sugar over medium heat. Stir until the sugar dissolves and the mixture thickens slightly. Remove from heat and let cool.

4. 4

   Candy the Pecans

   In a skillet over medium heat, combine chopped pecans and maple syrup. Stir frequently until the pecans are toasted and caramelized, about 5-7 minutes. Remove from heat and let them cool on parchment paper.

5. 5

   Grill the Sourdough

   Preheat a grill or grill pan. Brush the sourdough slices with olive oil and grill for 2-3 minutes on each side until they have nice grill marks.

6. 6

   Assemble the Dish

   On a plate, place the roasted tomatoes and top with burrata cheese. Drizzle the pistou and apple gastric over the top. Garnish with candied pecans. Serve with grilled sourdough on the side.