Spring Brassica, Pea and Burrata Bruschetta
This is one of the many seasonal offerings at Clif Family Winery's Bruschetteria Food Truck. A zippy lemon vinaigrette tops quickly roasted young brassicas which is then paired with creamy burrata. It is spring on toast and absolutely delicious.
Ingredients
For the Vinaigrette:
- 1/2 cup extra virgin olive oil
- 1/4 cup plus 1-1/2 teaspoons lemon juice
- 1/8 teaspoon freshly cracked black pepper
- 4 tablespoon Thai or Vietnamese fish sauce to taste
For the Bruschetta:
- 1-1/2 quarts coarsely chopped small florets of cauliflower, broccoli, and broccoli romanesco you can also use the tender leaves and stems
- 2 tablespoon Clif Family Organic Extra Virgin Olive Oil plus more for brushing bruschetta
- Kosher or sea salt
- ¾ cup English peas
- 6 slices of day-old pain au levain or other sourdough loaf about 4 inches by 2 inches and ½ inch thick
- 1 large clove garlic halved
- ½ pound burrata
- Fresh mint
Instructions
Make the Vinaigrette
- In a small bowl, whisk together the olive oil, lemon juice, and pepper. Whisk in the fish sauce 1 tablespoon at a time until the flavor is strong enough for your taste. Depending on the brand of fish sauce, you may need less than 4 tablespoons.
Make the Bruschetta
- Preheat the oven to 375°F with a convection fan or to 400°F without a fan.
- Line a rimmed baking sheet with parchment. In a bowl, toss the chopped brassicas with 2 tablespoons olive oil and salt to taste. Arrange the brassicas on the prepared baking sheet and bake until they are lightly browned, about 10 minutes.
- Bring a small pot of unsalted water to a boil over high heat. Add the peas and blanch for about 1 minute, then drain and plunge immediately into salted ice water to stop the cooking. Drain again and pat dry.
- Toast the bread on both sides by your preferred method—on a stovetop grill pan, in a toaster oven, under a broiler, or on a grill—brushing each side with olive oil partway through. The bread should be crusty on the outside but still soft inside. While hot, rub one side of each slice with the halved garlic.
- Slice the burrata into 6 roughly equal pieces. Put a piece of burrata on each slice of hot toast and smash the cheese with the back of a spoon so it covers most of the toast.
- Put the roasted brassicas in a bowl and toss them with just enough of the vinaigrette to coat them lightly. Top each toast with some of the roasted brassicas and the peas, dividing them evenly. Scatter the torn mint on top and drizzle with a little more vinaigrette. Serve immediately.
- Pair with a chilled glass of Clif Family’s Napa Valley Unoaked Chard or Sonoma Valley Grenache.
Nutrition
Serving: 1portionCalories: 510kcalCarbohydrates: 41gProtein: 17gFat: 34gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gCholesterol: 27mgSodium: 1344mgPotassium: 358mgFiber: 5gSugar: 7gVitamin A: 407IUVitamin C: 106mgCalcium: 246mgIron: 5mg
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