- By Amanda Cushman
¼ cup olive oil
1 cup thinly sliced shallots
¼ cup balsamic vinegar
1 Tb. brown sugar
1 clove garlic, peeled, halved
12 slices applewood- smoked bacon
1 ½ pounds burrata, sliced into 12 slices
extra virgin olive oil
Heat the olive oil in a large skillet over medium high heat. Add the shallots and sauté for about 5 minutes stirring often. Add the balsamic and brown sugar and simmer the shallots until the bottom of the pan is dry about 6 minutes. Set aside.
Heat the oven to 400. Slice the bread into ¼ inch slices and place on a baking sheet. Drizzle with olive oil and rub with the garlic clove. Toast for about 8 to 10 minutes until golden.
Cook the bacon on a rack on a baking sheet in the oven until brown and slightly crisp, about 15 minutes. Drain on paper towels. Cut in half.
Place a slice of burrata on each crostini, then a piece of bacon and then a spoonful of the shallots. Drizzle with the extra virgin oil and then grind some pepper over each one before serving, garnish with parsley chiffonade.