Burrata Cheese Appetizer

Fleming's Prime Steakhouse Recipe

Serves 2-4

1 quart water
1/4 cup + 1/2 teaspoon kosher salt
1/2 pound fresh mozzarella in balls
1 cup heavy cream
1 small baguette 8-9 inches long
2 tablespoons butter
1/4 teaspoon granulated garlic
6 ounces grape tomatoes halved
3/4 teaspoon extra virgin olive oil
1 tablespoon minced basil
3/4 teaspoon balsamic vinegar
3/4 teaspoon minced garlic
1 1/2 teaspoon minced red onion
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
3/4 ounce arugula
1 1/2 teaspoon lemon balsamic vinaigrette

Heat the water and 1/4 cup salt to 190 degrees. Add the room temperature balls of mozzarella and cook for 3 minutes. Place into a colander then immediately start to pull the mozzarella into 1/8 inch wide x 1 inch long pieces placing them into a clean mixing bowl. Add 3/4 cup heavy cream and 1/4 teaspoon salt and blend well. The mixture should look like wet cottage cheese. Allow to set over night to firm up .More cream can be added the next day if it is too firm.

Slice the baguette into twelve 4 inch long x 1/8 inch wide slices then place on a sheet pan. Combine room temperature butter and granulated garlic then spread evenly on the crostinis. Bake in a 375 degree oven for 7 to 8 minutes and slightly golden brown, reserve.

Combine halved tomatoes, olive oil, minced basil, minced garlic, minced onion, salt and black pepper, vinegar and in a mixing bowl and toss well. Place on a metal plate then broil on high in the oven for 1 to 2 minutes to blister the tomatoes. Toss several times during cooking. Reserve warm.

Toss well the arugula and lemon balsamic vinaigrette in the mixing bowl. On a large serving platter arrange the arugula, tomatoes and crostini in separate areas. Place the burrata into a glass crock or large ramekin and set on the plate with a small knife. Arrange the crostini around the plate.

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