Ingredients
Makes 6 Servings
Pickled Shallots
6
1
1
1
1
1
1
1
Tomato Vinaigrette
1
3
1
1
1
3
Pane Pomodoro
3
6
6
12
9
18
Preparation
-
Pickled Shallots
Step 1
Combine all ingredients and 1 cup water in a small saucepan; bring to a boil, stirring to dissolve sugar. Remove from heat and let cool to room temperature, about 30 minutes.
-
Tomato Vinaigrette
Step 2
Combine tomatoes, basil, vinegar, salt, and sugar in a blender and purée until chunky. With motor running, add oil in a slow, steady stream until vinaigrette is slightly thickened and smooth.
-
Pane Pomodoro
Step 3
Rub cut half of each tomato onto oiled side of each crostoni until only skin remains. Discard tomato skins. Drizzle each crostoni with 1 teaspoon high-quality olive oil and sprinkle with sea salt. Drape 2 slices of speck over each crostoni. Cut burrata into 18 pieces; top each crostoni with 3 pieces of burrata. Drizzle with some vinaigrette, then top each piece of cheese with a shallot quarter. Sprinkle pepper over. Garnish each crostoni with 3 parsley leaves, placing atop shallot.
