White Nectarine and Burrata with Guanciale Chip Crostini | CUESA

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White Nectarine and Burrata with Guanciale Chip Crostini

Source:

Carl Foronda, 1760

This recipe was made at CUESA’s Fifth Annual Summer Celebration on June 14, 2015.

Makes 20 crostini

INGREDIENTS

Pickled Watermelon Radish
2 cups rice vinegar
¼ cup cider vinegar
¼ cup white vinegar
¾ cup sugar
⅛ cup salt
1 watermelon radish

Crostini
1 sweet baguette
½ cup extra virgin olive oil
Salt to taste
8 ounces burrata
2 white nectarines
8 ounces guanciale
Maldon salt
Pea shoots for garnish
 Pepper

PREPARATION

To pickle the radish: Whisk the vinegars, sugar, salt, and ⅓ cup water well. Bring to a boil and set aside. Peel the watermelon radish. Dice into 1/16 cubes. Place in a metal bowl and pour the pickling liquid over and steep for 30 minutes. Strain and set aside.

To make the crostini: Preheat the oven to 350⁰F. Slice the baguette into ¼-inch pieces. Lay flat on a sheet tray and drizzle with olive oil and season with salt. Bake for 8 to 10 minutes or until golden brown. Let cool to room temperature.

Slice guanciale into thin slices. Lay a single layer on sheet tray and bake in the oven until crispy, approximately 8 to 10 minutes.

Place the burrata in bowl and whip until consistent.

Slice the nectarines into thin slices.

Spread the burrata on each crostini. Season with Maldon salt. Garnish with 2 slices of nectarine, a few watermelon radish dice, 1 slice guanciale, and 1 pea shoot. Finish with ground pepper.

Photo by Amanda Lynn Photography

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »