Burrata with Bacon, Marinated Escarole, and Caramelized Shallots

Name: Burrata with Bacon, Marinated Escarole, and Caramelized Shallots
Yield: makes 12 crostini
Ingredients: 2 medium heads escarole (about 1 1/4 pounds), rinsed and dried well; 3/4 cup extra-virgin olive oil; 6 garlic cloves, chopped; 1 shallot, chopped; 3 tablespoons kosher salt; 1 cup minced shallots; 1/4 cup champagne vinegar, plus more as needed; 1 large garlic clove, minced or grated; 1 1/2 teaspoons kosher salt, plus more to taste; 1/4 cup extra-virgin olive oil, plus more as needed; 1/4 cup extra-virgin olive oil; 2 cups sliced shallots, thinly sliced lengthwise; 1/2 cup balsamic vinegar; 12 thick slices (about 12 ounces) applewood-smoked bacon; 12 Garlic Crostini (page 46); 1 1/2 pounds burrata; Finishing-quality extra-virgin olive oil; Fresh coarsely ground black pepper

January 26, 2012

If subtlety is your thing, this Mozzarella Bar creation is not for you. Each crostino is composed of a really strong vinegar presence from the escarole, which is marinated before being grilled and again after; a strong flavor of smoke from the bacon; and sweetness from caramelized shallots. The role that the cheese plays is to tame those aggressive flavors but the result is by no means bland. The recipe for the shallots makes more than you will need for this recipe, but they are essentially pickled, so they will keep for several weeks in the refrigerator. You can use the leftovers on sandwiches or spooned over grilled beef, chicken, or pork.

Recipe notes

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