Glazed-Beet-and-Burrata Toasts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 (about 3/4 pound total) beets |
4 sprigs thyme |
1 teaspoon black peppercorns |
1 tablespoon red wine vinegar |
1/2 cup sherry vinegar |
2 tablespoons sugar |
1 sprig rosemary |
salt |
12 slices (4-by-2-inch) dense whole-grain bread, brushed with olive oil and toasted |
1/2 pound burrata cheese, cut into 12 pieces |
12 sprigs (small) watercress |
extra-virgin olive oil, for drizzling |
flaky salt, such as maldon, for garnish |
Directions:
1. In a medium saucepan, cover the beets with cold water. Add the thyme sprigs, black peppercorns and red wine vinegar and bring to a boil. Simmer, partially covered, until the beets are tender, about 45 minutes, replenishing the water if necessary. Drain the beets, then peel and cut them into 1/4-inch dice.
2. Return the diced beets to the saucepan. Add the sherry vinegar, sugar, rosemary sprig and 1/4 cup of water and bring to a boil. Cook over moderately high heat until a syrupy glaze forms, about 12 minutes. Discard the rosemary sprig and season the beets with salt.
3. Top each whole-grain toast with a spoonful of the glazed beets, a piece of burrata and a sprig of watercress. Drizzle with extra-virgin olive oil, garnish with the flaky salt and serve.
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