Chef's Club: Marinated Burrata and Heirloom Tomato Panzanella Stacks

RECIPE CREATED BY CHEF MARAL BANKS

INGREDIENTS

1 – 8 oz ball Maplebrook burrata

2 large oval slices rustic bread (4 if they are smaller)

½ C sherry vinegar (or your favorite)

2 large heirloom tomatoes

3 Tbsp honey (2 oz)

Extra virgin olive oil as needed

½ tsp kosher salt, more as needed

2 ½ oz mesclun salad greens

Freshly ground black pepper to taste

DIRECTIONS

Combine sherry vinegar, honey, kosher salt and about freshly ground black pepper into a bowl and whisk until the honey is dissolved. Thoroughly drain the burrata and pour in the seasoned vinegar to submerge the cheese. Cover and refrigerate for at least 2-4 hours (or overnight for the most assertive flavor).

When ready to assemble the stacks grill the bread: generously brush each slice on both sides with extra virgin olive oil and grill until golden and slightly charred on each side. Lightly season with kosher salt and black pepper while still warm.

Slice each tomato into 4 – ½” thick rounds. Sprinkle slices with kosher or flake sea salt and pepper. Toss the greens with a little extra virgin olive oil, salt and pepper to lightly season.

Cut the grilled bread in half and place a piece onto each plate. Alternate layering greens, basil and sliced tomato, more greens. Carefully cut the burrata ball into quarters and place on top of each stack. Spoon about 1 Tbsp of the vinegar marinade over each stack and drizzle with extra virgin olive oil. Garnish with more fresh basil, freshly cracked pepper and flake sea salt.


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