Published: Aug 14, 2013 9:07 AM EDT

Ingredients:

5 slices - Crouton, 3/8" thick x 4"-4.5" long
1-1/2 tbsp. - Garlic lemon butter (room temperature)
4 oz. - Burrata cheese
1/2 tsp. - Extra virgin olive oil
4 oz. (wt.) - Grape tomatoes, halved
1/2 tsp. - Herb oil
1/25 tsp. - Garlic, minced
1/4 tsp. - Salt & Pepper blend
1/2 tsp. - Balsamic vinegar reduction
1 tsp. - Red onion, minced
1/2 oz. (wt.) - Wild arugula
1 tsp. - Lemon balsamic vinaigrette

Burrata Recipe:

1 lb. - Fresh mozzarella cheese
2 cups - Heavy cream
1 tsp. - Kosher salt


Kitchen Preparation:

1. Cut the sourdough bread into 3/8" thick x 4"- 4 1/2" long croutons.  Brush with the room temperature garlic lemon butter, then place on a metal plate.  Bake in a 400 degree double convection oven set on high fan for 5-6 minutes and golden brown.  Arrange the crostini on the top left side of the offset starter plate.
2. Place the glass crock with the prepared burrata on the front left side of the plate and open up.  Drizzle the top with the olive oil then place a demi tasse spoon inside the crock.
3. Combine the halved tomatoes, herb oil, minced garlic, salt and pepper, reduced balsamic vinegar, and minced onion on a metal plate and toss well.  Broil for 1-2 minutes or until the tomatoes start to blister and pop open.  Shake the plate a couple of times while cooking.  Place the tomatoes on the front right side of the plate.
4. Toss arugula with the vinaigrette and place on the top right side of the plate.

Burrata Preparation:

(Note: if the fresh mozzarella cheese is soft, you will need 1 3/4 cups of cream.  If it's moist, you will need 2 cups of cream.  Check the consistency after 8 hours and adjust as needed.)

1. Cut the room temperature mozzarella into 3 pieces, then shred into very thin pieces by hand.  Place into a mixing bowl and reserve.
2. Heat the cream to 150 degrees with the salt then pour over the mozzarella in the bowl.  Mix well with a gloved hand to break up any larger pieces of mozzarella.  The mixture should look like creamy ricotta cheese.
3. Allow to set for 8 hours then portion 4 fl. oz. Into each crock for service and close the lid.  Any remaining burrata can be placed into a container with plastic wrap pressed directly on the cheese.
4. Label, date, and refridgerate.