Burrata with Grilled Bread and Anchovies
"Learn how to make the easy appetizer...."
INGREDIENTS
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For the Shallot Vinaigrette:
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1 small shallot, thinly sliced
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2 tablespoons fresh lemon juice
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1 tablespoon Champagne vinegar
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Salt, to taste
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For the Marinated Anchovies:
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3 whole salt-packed anchovies, soaked, drained and filleted in half
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4 sprigs thyme, finely chopped
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1 clove garlic, thinly sliced
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¼ teaspoon red pepper flakes
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For the Crostini:
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Six ½-inch-thick slices of whole wheat sourdough
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2 celery stalks, peeled with a vegetable peeler and thinly sliced
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Three 8-ounce balls of burrata, torn into quarters
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Zest of 1 lemon
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Sea salt, to taste
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