(ARCHIVE) BURRATA | Fall
- 4 slicessourdough baguette3/8″ slices4″ pieces
- 1 tspevoo(ARCHIVE) BURRATA | Fall
- 1/4 tspkosher salt(ARCHIVE) BURRATA | Fall
- 2 twistswhole black peppercornsfrom mill
- 3 1/2 ozPears – Poachedrecipequartered
- 4 ozburrata cheese(ARCHIVE) BURRATA | Fall
- 1/4 tspmaldon sea salt(ARCHIVE) BURRATA | Fall
- 2 twistswhole black peppercornsfrom mill
- 1/2 flozfinishing evoo(ARCHIVE) BURRATA | Fall
- 3/4 ozspeck1/16″ slices
- 2 tbspNuts – Walnuts, Halves – Toastedrecipe(ARCHIVE) BURRATA | Fall
- 1/4 ozupland watercresstrimmed
- 2 tspfinishing evoo(ARCHIVE) BURRATA | Fall
- 1 tspvinegar, aged balsamic(ARCHIVE) BURRATA | Fall
- 1
Lightly brush each baguette slice with evoo on both sides. Season with salt and freshly cracked pepper. Toast both sides of each slice on a grill.
- 2
Arrange Pears down the plate, just left of center, as shown in the photo. Drizzle Reserved Liquid over the Pears.
- 3
Place burrata to the left of the Pears. Season with sea salt and freshly cracked pepper. Drizzle finishing evoo over the burrata.
- 4
Slightly 'fold' and arrange speck over the Pears, as shown in the photo.
- 5
Shave Walnuts over the burrata.
- 6
Shingle toasted bread along the right side of the plate, as shown in the photo.
- 7
In a stainless steel bowl, gently toss watercress with finishing evoo, vinegar and Reserved Poaching Liquid. Place on top of the speck, as shown in the photo.
Description
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Serving Size
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