Caprese con burrata y glaseado de balsámico

Ingredientes

• 3-4 heirloom tomatoes (about 1 1/2 pounds)
• 2 Tablespoons extra-virgin olive oil
• 1 lemon (zested)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 8 ounces burrata
• 1/2 cup fresh basil leaves (packed)
• 1/4 cup balsamic vinegar
• 1 Tablespoon brown sugar
• 1 baguette (sliced into rounds)
• 2 Tablespoons extra virgin olive oil olive oil
• 1 clove garlic (cut in half)

Preparación

1. 1

   Cut the tomatoes into slices, about 1/3 inch thick. For smaller tomatoes, cut them into quarters. Arrange them on a platter, don't forget all the extra juices. Drizzle olive oil over the tomatoes and sprinkle with salt, pepper and fresh basil leaves

2. 2

   Add the burrata to the center of the plate. Tear it slightly to make it easier to eat. Sprinkle of the lemon zest and drizzle on the balsamic glaze. Serve with crostini.

3. 3

   --- Balsamic Glaze ---

4. 4

   Add the balsamic vinegar and brown sugar to a small pan. Bring the mixture up to a simmer over medium heat, stirring to dissolve the sugar. Reduce the heat to low, then continue to simmer the mixture, stirring occasionally, until it has reduced in volume by about half. This should take 5 to 10 minutes.

5. 5

   --- Garlic Crostini ---

6. 6

   Preheat your broiler. Place your sliced bread on a large baking sheet. Brush each side of the bread with the olive oil.

7. 7

   Place in the oven on a middle rack for about 2 minutes until golden brown. Flip and broil for another 2 minutes.

8. 8

   Once removed, use the cut side of a garlic clove and rub on the toast then lightly sprinkle salt on top.