|Published:||Jul 11, 2012 8:40 AM EDT|
|Updated:||Jul 11, 2012 10:29 AM EDT|
FORT MYERS, Fla.- It's Wednesday and that means it's time to fire up the WINK kitchen. Florida's hot and humid weather makes for a perfect environment for tomatoes to grow and flourish. Here today to show us how to make a version of a tomato mozzarella appetizer is Chef Ryan Mitchell from Flemings Steakhouse in Naples.
1 quart Water
1/4 cup + 1/2 tsp. Kosher Salt
1/2 lb. Fresh Mozzarella balls
3/4 to 1 cup Heavy Cream
1 samll baguette (8-9" long)
2 Tbsp. Butter 1/4 tsp. Granulated garlic
6 oz. halved grape tomatoes
3/4 tsp. Extra Virgin Olive Oil
1 Tbsp. Minced Basil
3/4 tsp. Balsamic Vinegar
3/4 tsp. Minced Garlic
1 & 1/2 tsp. Minced Red Onion
1/8 tsp. Kosher Salt
1/8 tsp. Black Pepper
3/4 0z. Wild Arugla
1 & 1/2 tsp. Lemon Balsamic Vinaigrette
Heat the water and 1/4 cup salt to 190 degrees. Add the mozzarella balls (at room temperature) and cook for 3 minutes.
Place into a colander then immediately start to pull the maozzarella into 1/8" wide x 1" long pieces...placing them into clean mixing bowl.
Add 3/4 cup heavy cream and 1/4 tsp. 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 it is too firm.
Slice the baguette into 12 ea. 4" long x 3/8" 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 7-8 minutes and slightly golden brown, reserve.
Combine halved tomatoes, olive oil, minced basil, minced garlic, minced onion, slat and black pepper, vinegar and in a mixing bowl....toss well.
Place on a metal plate..broil on high in the oven for 1-2 minutes to blister the tomatoes.
Toss several times during cooking.
Toss the arugla and lemon arugla, 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