Crostini With Blistered Cherry Tomatoes, Burrata and Chive Oil Recipe
What do you need?
How to make?
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
Preheat oven to 350 degrees F . Bring a medium pot of water to a full boil and prepare an ice bath. Blanch the chives in boiling water for 1 minute, then transfer to the ice water. Once cold, drain and dry chives as much as possible in paper towels. Put chives in a blender with the canola oil and blend at high speed until completely smooth, about 1 minute. Let stand 15 minutes. Strain into a clean bowl through a fine-mesh strainer , pressing gently to extract all the oil; discard solids. Transfer chive oil to a jar or plastic squeeze bottle. The oil can be refrigerated for up to 3 weeks; bring to room temperature before using. In a 10-inch cast iron or other heavy skillet, heat oil over high heat until shimmering. Add tomatoes and cook without stirring until they blister and char on bottom side, about 1 minute. Stir gently and cook until blistered in a few more spots, 1 to 2 minutes longer . Remove from heat, add garlic and stir until the tomatoes soften and the garlic is fragrant, about 1 minute . Season with salt and pepper. Transfer to a bowl, drizzle with fresh olive oil and set aside. Brush both sides of each baguette slice with olive oil. Arrange on a baking sheet and bake for 5 minutes. Flip and cook until toasts are light golden brown, about 3 minutes longer. Top each toast with tomatoes and their juices. Drape a piece of burrata on top of each toast, then drizzle on chive oil. Season with salt and pepper, and garnish with micro greens or minced chives, if desired.