Fresh Burrata & Fett’unta Recipe

Make the Balsamic Marmalade

In a saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and cook until the mixture reduces to a thick, syrupy consistency, about 15 minutes. Let it cool.

Caramelize the Shallots

Thinly slice the shallots. In a skillet, heat a tablespoon of olive oil over medium heat. Add the shallots, a pinch of salt, and cook, stirring occasionally, until they are caramelized and golden brown, about 10-15 minutes. Set aside.

Prepare the Basil Oil

In a blender, combine fresh basil leaves and olive oil. Blend until smooth. Strain through a fine-mesh sieve, if desired, to remove solids.

Toast the Bread

Brush both sides of the bread slices with olive oil and toast them on a grill or in a pan until golden brown, about 2-3 minutes per side.

Assemble the Dish

On each slice of toasted bread, layer fresh heirloom cherry tomatoes (halved), a generous scoop of caramelized shallots, and a piece of burrata cheese. Drizzle with balsamic marmalade and basil oil, and season with salt and pepper to taste.