FIRE-ROASTED CHERRIES, CREAMY BURRATA AND CRISPY SOURDOUGH COME TOGETHER IN THIS PERFECT SUMMER TOAST.
- Servings: 2
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
INGREDIENTS
Fire-Roasted Cherries
- 500 g fresh cherries, stems removed and pits left in
- 2 tbsp extra-virgin olive oil
- 4 sprigs fresh thyme
- Kosher salt
- Freshly ground black pepper
Shallot and Balsamic Mixture
- 1 tbsp butter
- 1 shallot, thinly sliced
- 1 garlic clove, thinly sliced
- 2 tbsp balsamic vinegar
To Assemble
- 2 thick slices sourdough or country bread
- Extra-virgin olive oil, for frying and finishing
- 1 ball burrata, about 250 g
- Fresh basil leaves
- Flaky salt
- Freshly ground black pepper
INSTRUCTIONS
- Preheat the oven to its highest broil setting. Place the cherries in an oven-safe skillet or roasting pan. Toss with the olive oil, thyme and a generous pinch of salt.
- Broil the cherries close to the flame for 8-12 minutes, tossing occasionally, until blistered, lightly charred and beginning to release their juices.
- Transfer the cherries and their juices to a tray. Once cool enough to handle, carefully remove and discard every pit. Keep the cherries and their juices together.
- Return the same skillet to medium heat. Add the butter, shallot and garlic, then sauté for 2-3 minutes, until softened and fragrant.
- Deglaze the skillet with the balsamic vinegar, scraping up the caramelized bits from the bottom. Cook for about 30 seconds, then combine the mixture with the pitted cherries.
- Using a large round cutter, cut the bread into circles. Heat a generous drizzle of olive oil in a skillet over medium heat, then fry the bread until deeply golden and crispy on both sides.
- Place the fried sourdough on a serving plate and spoon over some of the fire-roasted cherries. Set the whole burrata on top, then finish with more cherries and their balsamic juices.
- Drizzle with olive oil and garnish with basil, flaky salt and freshly ground black pepper. Serve immediately.
Note: Roasting the cherries with their pits gives them a deeper, more complex flavour. Make sure every pit is removed before serving.
By Laurent Dagenais