Crostini with Blistered Cherry Tomatoes, Burrata and Chive Oil

Ingredients

• 1 large bunch fresh chives
• 1/2 cup canola or other neutral oil
• 2 pints heirloom cherry tomatoes
• 1/2 cup extra-virgin olive oil, plus more for drizzling and brushing
• 3 medium cloves garlic, sliced
• Kosher salt and freshly ground black pepper
• 1 baguette, cut on a bias into about twelve 1/4 inch thick slices
• 1 large ball burrata, torn into large chunks
• Micro greens or minced chives, for garnish, optional

Directions

1. Heat the oven to 350 degrees F (175 degrees C). Set a medium pot of water over high heat and bring it to a rolling boil, and have an ice bath ready nearby. Add the chives to the boiling water for 1 minute, then move them straight into the ice water. When they are cold, drain them well and blot them thoroughly with paper towels.
2. Add the chives and canola oil to a blender and run it on high until the mixture is fully smooth, about 1 minute. Leave it to sit for 15 minutes. Pour it through a fine-mesh strainer, or a sieve lined with cheese cloth, into a clean bowl, pressing lightly so you capture as much oil as possible. Throw away the solids, then pour the chive oil into a jar or plastic squeeze bottle. It can be kept in the refrigerator for up to 3 weeks; bring it back to room temperature before you use it.
3. Warm the oil in a 10-inch cast iron or other heavy skillet over high heat until it shimmers. Add the tomatoes and leave them alone until the bottoms blister and char, about 1 minute. Stir carefully, then continue cooking until a few more sides are blistered, 1 to 2 minutes longer; they should have browned spots and blisters but still hold their shape. Take the pan off the heat, add the garlic, and stir until the tomatoes relax and the garlic smells fragrant, about 1 minute. If the skillet has cooled too much, put it back over low heat. Add salt and pepper, move the tomatoes to a bowl, drizzle with fresh olive oil, and set aside.
4. Brush olive oil onto both sides of every baguette slice. Lay them on a baking sheet and bake for 5 minutes. Turn them over and bake until the toasts are pale golden, about 3 minutes longer.
5. Spoon the tomatoes, along with their juices, over the toasts. Lay a piece of burrata over each one, then finish with chive oil. Add salt and pepper, and scatter on micro greens or minced chives, if desired.