JULIENNE BRUNO Burrella - Vegan Cheese
Ingredients
-
Crostini
-
200g Canned Plum Tomatoes
-
Burrella
-
Fresh Basil
-
Oregano
-
Balsamic Glaze
-
Extra Virgin Olive Oil
-
HP Sauce
-
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
