Black Truffle Burrata with Roasted Veggies & Olive Oil Croutons

Who doesn’t love a good Caprese? Tomato, fresh mozzarella, and basil are the essence of summer. But I’ve decided to stop teasing myself by making summer recipes. So I modified this summer favorite into a colder weather classic.

How so? Creamy Truffle Infused Burrata, on a bed of crispy roasted asparagus and shallot rings, topped with bursting roasted tomatoes, black peppercorns, and a drizzle of extra virgin olive oil. And please, let us not forget the olive oil toasted sourdough croutons that are crunchy on the outside and tender on the inside.

Winter isn’t so bad when you have this in your belly.

TIP: What’s burrata? A buffalo milk fresh mozzarella (“stracciatella) mixed with cream for a softer, creamier fresh mozzarella. Yum!

 

 

 

Makes: 4 appetizer portions

Prep time: 15 minutes

Cook time: 35 minutes

Total time: 50 minutes

The Ingredients

1 container black truffle infused burrata (if you can’t find truffle burrata, use regular burrata and drizzle truffle oil over the top of the burrata!)

1 medium sourdough boule

1 large bunch asparagus, stems trimmed and peeled

20 cherry tomatoes, cut into halves

4 shallots, peeled and cut into thin rings

Dried thyme (or substitute dried oregano)

Extra virgin olive oil

Salt

 

 

 

 

The Steps

Preheat oven to 400 degrees.

On a baking sheet, place tomatoes cut-side up on half the baking sheet. Sprinkle lightly with thyme, salt, and olive oil. You will use the other half for other ingredients later on. Bake for 10 minutes.

Remove from oven, and on the other half of the baking sheet, place asparagus and shallot rings separately. Drizzle with olive oil and sprinkle with salt. Bake asparagus, tomatoes, and shallots for 20-25 minutes, until asparagus is wrinkling and slightly crispy in appearance. Tomatoes should also be wrinkled and shallots should be walnut brown and caramelized. Remove from oven, and set aside.

Place oven on broil. Hollow out boule with hands, and tear quarter-sized pieces of crustless bread. Place on cookie sheet and drizzle with olive oil. Place in cracked open oven for 4-5 minutes, until croutons are just beginning to brown, tossing halfway through. Remove from oven, and set aside.

To plate, place a bed of asparagus, slices of burrata (drizzled with truffle oil if you used regular burrata), cherry tomatoes, and then shallots. Top with croutons, a light sprinkle of salt, and a drizzle of olive oil. Serve warm or room temperature.

 

 

 

The Steps with Pictures

Preheat oven to 400 degrees.

On a baking sheet, place tomatoes cut-side up on half the baking sheet. Sprinkle lightly with thyme, salt, and olive oil.

You will use the other half for other ingredients later on. Bake for 10 minutes.

Remove from oven, and on the other half of the baking sheet, place asparagus and shallot rings separately. Drizzle with olive oil and sprinkle with salt. Bake asparagus, tomatoes, and shallots for 20-25 minutes, until asparagus is wrinkling and slightly crispy in appearance. Tomatoes should also be wrinkled and shallots should be walnut brown and caramelized. Remove from oven, and set aside.

Place oven on broil. Hollow out boule with hands, and tear quarter-sized pieces of crustless bread. Place on cookie sheet and drizzle with olive oil. Place in cracked open oven for 4-5 minutes, until croutons are just beginning to brown, tossing halfway through. Remove from oven, and set aside.

To plate, place a bed of asparagus, slices of burrata (drizzled with truffle oil if you used regular burrata), cherry tomatoes, and then shallots. Top with croutons, a few peppercorns, a light sprinkle of salt, and a drizzle of olive oil. Serve warm or room temperature.

 

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