BURRATA WITH BACON, ESCAROLE AND CARAMELIZED SHALLOTS

BURRATA WITH BACON, ESCAROLE AND CARAMELIZED SHALLOTS image

Yield 12 Servings

Number Of Ingredients 25

Ingredients

FOR COOKING THE ESCAROLE:
3/4 cup extra virgin olive oil
6 garlic cloves, chopped
1 shallot, chopped
2 medium heads escarole (about
1 1/4 pounds)
2 teaspoons kosher salt
FOR THE CARAMELIZED SHALLOTS:
3 tablespoons extra virgin olive oil
1 1/3 cups thinly sliced (lengthwise) shallots (about 6 to 8)
1/4 cup plus 2 tablespoons balsamic vinegar
FOR DRESSING THE ESCAROLE:
1 cup minced shallots (about 4)
1/4 cup Champagne vinegar, or to taste
1 large garlic clove, minced
1 1/2 teaspoons kosher salt, or to taste
1/4 cup extra virgin olive oil, or to taste
FOR FINISHING AND ASSEMBLY:
12 slices of batard, fat baguette or rustic white bread, 1/2-inch thick
Extra virgin olive oil, as needed
12 thick slices (about 12 ounces) smoked bacon
2 garlic cloves
1 1/2 pounds burrata
Extra virgin olive oil
Coarsely ground pepper.

Steps:

1. For the escarole: In a blender, combine the xvoo, garlic and shallot; purée til smooth. Put in a lg bowl. Cut the escarole in half through the core and toss with the marinade. 2. Heat a grill, or place a lge heavy skillet over high heat. Sprinkle the escarole with salt, and grill it well in the skillet, turning til deep brown and charred in places, 8 to 10 min. Put in a lge bowl and cover with plastic wrap; set aside to wilt for 10 min. Cut off and discard the cores, and cut the leaves crosswise into 1 1/2" strips. 3. For the shallots: In a lge sauté pan, heat the oil over med-high heat until almost smoking. Add the shallots and cook, stirring as necessary, til brown around the edges and soft, about 5 min. Add the vinegar and stir til the bottom of the pan is dry, about 6 min. (This makes more than you need for the recipe. Keep the rest covered in the refrigerator, for several weeks) 4. For dressing the escarole: In a lge bowl, combine the shallots, vinegar, garlic, salt and xvoo. Add escarole, tos and season. 5. For finishing and assembly: Heat the oven to 350 with one rack in the middle and another above it. Brush one side of bread with xvoo, arrange the slices on a baking sheet, oiled sides up. Arrange the bacon slices on another sheet. Place the bread on the middle rack and the bacon on the top rack. Bake the bread until golden brown and crisp, 15 to 20 min. Rub each oiled side with a cut clove of garlic. Bake bacon until cooked all the way through but not crisp, 15 to 17 min; transfer to paper towels to drain. 6. Place the bread oiled side up on a work surface. Mound about 1/2 c of the escarole on top of each slice, leaving the edges of the bread visible. Cut each slice of bacon in half, and lay both halves side by side on the escarole. Cut the burrata into 12 wedges and place one on each of the crostini, then drizzle with xvoo and top with a tsp of the caramelized shallots. Garnish with pepper.