White Nectarine and Burrata with Guanciale Chip Crostini
Source: Carl Foronda, 1760
Recipe Type: Appetizers and Sides | Seasons: Summer
This recipe was made at CUESA’s Fifth Annual Summer Celebration on June 14, 2015.
Makes 20 crostini
INGREDIENTS
Pickled Watermelon Radish
2 cups rice vinegar
¼ cup cider vinegar
¼ cup white vinegar
¾ cup sugar
⅛ cup salt
1 watermelon radish
Crostini
1 sweet baguette
½ cup extra virgin olive oil
Salt to taste
8 ounces burrata
2 white nectarines
8 ounces guanciale
Maldon salt
Pea shoots for garnish
Pepper
PREPARATION
To pickle the radish: Whisk the vinegars, sugar, salt, and ⅓ cup water well. Bring to a boil and set aside. Peel the watermelon radish. Dice into 1/16 cubes. Place in a metal bowl and pour the pickling liquid over and steep for 30 minutes. Strain and set aside.
To make the crostini: Preheat the oven to 350⁰F. Slice the baguette into ¼-inch pieces. Lay flat on a sheet tray and drizzle with olive oil and season with salt. Bake for 8 to 10 minutes or until golden brown. Let cool to room temperature.
Slice guanciale into thin slices. Lay a single layer on sheet tray and bake in the oven until crispy, approximately 8 to 10 minutes.
Place the burrata in bowl and whip until consistent.
Slice the nectarines into thin slices.
Spread the burrata on each crostini. Season with Maldon salt. Garnish with 2 slices of nectarine, a few watermelon radish dice, 1 slice guanciale, and 1 pea shoot. Finish with ground pepper.
Photo by Amanda Lynn Photography
