Photo: Jennifer CauseyThe executive chef at Wolf restaurant at the Nordstrom flagship in New York City shares a crunchy, creamy appetizer from his menuEthan Stowell’s Bruschetta with Apple & Burrata3/4 cup red wine vinegar1/2 cup water3 Tbsp. granulated sugar3 sprigs fresh thyme1/2 tsp. coriander seeds, crushed1 1/2 tsp. kosher salt1 cup thinly sliced red onion1 (8-oz.) French baguette, cut diagonally into 1/2-in.-thick slices4 Tbsp. extra-virgin olive oil, divided1 garlic clove, peeled2 (4-oz.) balls burrata cheese1 medium Granny Smith apple, cut into thin matchsticksFlaky sea saltBlack Pepper1.Stir together vinegar, water, sugar, thyme, coriander seeds and kosher salt in a saucepan; bring to a simmer over low heat, stirring occasionally until sugar is dissolved, about 5 minutes. Add onion; simmer 1 minute. Remove from heat, and let cool to room temperature, about 30 minutes. Drain onions.2.Preheat oven to 425°. Place baguette slices on a large rimmed baking sheet, and drizzle with 3 tablespoons olive oil. Bake until lightly browned, 5 to 7 minutes. Transfer bread to a platter, and rub the garlic on one side of each toast.3.Cut the burrata into pieces and gently whip with a fork so it’s spreadable. Spread about 2 teaspoons burrata on each toast. Top evenly with pickled onions and apples. Drizzle with remaining olive oil; sprinkle with salt and pepper.Quick Tip!To prevent the cut apple from turning brown, toss the pieces in a little lemon juice before topping the toasts.Makes:8Active time:25 minutesTotal time:55 minutes
Photo: Jennifer Causey
The executive chef at Wolf restaurant at the Nordstrom flagship in New York City shares a crunchy, creamy appetizer from his menuEthan Stowell’s Bruschetta with Apple & Burrata3/4 cup red wine vinegar1/2 cup water3 Tbsp. granulated sugar3 sprigs fresh thyme1/2 tsp. coriander seeds, crushed1 1/2 tsp. kosher salt1 cup thinly sliced red onion1 (8-oz.) French baguette, cut diagonally into 1/2-in.-thick slices4 Tbsp. extra-virgin olive oil, divided1 garlic clove, peeled2 (4-oz.) balls burrata cheese1 medium Granny Smith apple, cut into thin matchsticksFlaky sea saltBlack Pepper1.Stir together vinegar, water, sugar, thyme, coriander seeds and kosher salt in a saucepan; bring to a simmer over low heat, stirring occasionally until sugar is dissolved, about 5 minutes. Add onion; simmer 1 minute. Remove from heat, and let cool to room temperature, about 30 minutes. Drain onions.2.Preheat oven to 425°. Place baguette slices on a large rimmed baking sheet, and drizzle with 3 tablespoons olive oil. Bake until lightly browned, 5 to 7 minutes. Transfer bread to a platter, and rub the garlic on one side of each toast.3.Cut the burrata into pieces and gently whip with a fork so it’s spreadable. Spread about 2 teaspoons burrata on each toast. Top evenly with pickled onions and apples. Drizzle with remaining olive oil; sprinkle with salt and pepper.Quick Tip!To prevent the cut apple from turning brown, toss the pieces in a little lemon juice before topping the toasts.Makes:8Active time:25 minutesTotal time:55 minutes
The executive chef at Wolf restaurant at the Nordstrom flagship in New York City shares a crunchy, creamy appetizer from his menu
Ethan Stowell’s Bruschetta with Apple & Burrata
3/4 cup red wine vinegar1/2 cup water3 Tbsp. granulated sugar3 sprigs fresh thyme1/2 tsp. coriander seeds, crushed1 1/2 tsp. kosher salt1 cup thinly sliced red onion1 (8-oz.) French baguette, cut diagonally into 1/2-in.-thick slices4 Tbsp. extra-virgin olive oil, divided1 garlic clove, peeled2 (4-oz.) balls burrata cheese1 medium Granny Smith apple, cut into thin matchsticksFlaky sea saltBlack Pepper
1.Stir together vinegar, water, sugar, thyme, coriander seeds and kosher salt in a saucepan; bring to a simmer over low heat, stirring occasionally until sugar is dissolved, about 5 minutes. Add onion; simmer 1 minute. Remove from heat, and let cool to room temperature, about 30 minutes. Drain onions.2.Preheat oven to 425°. Place baguette slices on a large rimmed baking sheet, and drizzle with 3 tablespoons olive oil. Bake until lightly browned, 5 to 7 minutes. Transfer bread to a platter, and rub the garlic on one side of each toast.3.Cut the burrata into pieces and gently whip with a fork so it’s spreadable. Spread about 2 teaspoons burrata on each toast. Top evenly with pickled onions and apples. Drizzle with remaining olive oil; sprinkle with salt and pepper.
Quick Tip!To prevent the cut apple from turning brown, toss the pieces in a little lemon juice before topping the toasts.
Makes:8Active time:25 minutesTotal time:55 minutes
source: people.com
