Crostini with Burrella, Tomato Tartare, Fresh Basil, Oregano, Balsamic Glaze and EVOO.
Ingredients
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Crostini
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200g Canned Plum Tomatoes
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Burrella
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Fresh Basil
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Oregano
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Balsamic Glaze
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Extra Virgin Olive Oil
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HP Sauce
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Worcestershire Sauce
- Dijon Mustard
Method
- The night before: Drain the tomatoes and reserve the juice for the next day. Dice the tomatoes (brunoise) and leave them uncovered in a sieve overnight in the fridge to remove excess moisture. This will give them a firmer, almost meat-like texture.
- Before serving: Mix the drained tomatoes with Dijon mustard, HP sauce, Worcestershire sauce, extra virgin olive oil, oregano, and fresh basil. To assemble, break the Burrella by hand into a bite-sized chunk and place it on a crostini. Top with the tomato tartare, finish with a drizzle of balsamic glaze, and serve immediately.
- Enjoy
