Tomato-Burrata Toasts and National Red Wine Day

I love a good "Toast", Bruschetta, or Crostini, recipe!  Honestly, top anything on a toasted piece of rustic bread and I am all over it!

During a recent trip to Austin, Texas I was fortunate to have dinner at The Grove Wine Bar and Kitchen.  If you ever get the chance, you must go!  Their wine selection is impressive and their menu is even more incredible.  They actually have an area on their menu dedicated to Bruschetta...10 different Bruschettas!

And speaking of toasts (no pun intended)...it's National Red Wine Day!  I can't think of a better combination than a wonderful red wine and platter of bruschetta or crostinis!

I found this recipe at my sister-in-law's house.  She had the magazine on her table and the beautiful and vibrant cover caught my eye.  These are so good and super easy for a last minute entertaining appetizer or a side with a nice salad.

Tomato-Burrata Toasts

Courtesy of Real Simple Magazine, July 2019

Toss 1 lb. sliced tomatoes with 1/3 cup olive oil and 1/2 tsp. flaky salt.  Let stand for 5 minutes.  Drizzle 8 thick slices toasted crusty bread with olive oil and rub with garlic; top with tomatoes (do not throw away the oil) and 8 ounces torn burrata.

Top with flaky salt, the leftover tomato oil, 2 Tbl fresh oregano leaves, and several grinds of freshly ground black pepper.

We recently discovered this Pinot Noir from 19 Crimes.  Great price and really great red wine! Cheers!

One Year Ago: No Post

Two Years Ago: The Med Salad

Three Years Ago: Grilled Shrimp, Corn and Avocado Salad

Four Years Ago: Surf and Turf Crostinis

Five Years Ago: Spicy Roasted Chicken Legs

Six Years Ago: Mocha Mint Delight

Basil and Black Pepper Brined Chicken and The Lost Kitchen

I recently watched an online interview of Erin French and her restaurant The Lost Kitchen in Freedom, Maine.  Erin is a fascinating woman with an incredible story.  She is a true testament to not giving up and pursuing your dream.  I highly recommend you read her cookbook and stories!  I am now an instant fan and can't wait to try all her recipes.

Erin has a unique approach to her cooking, ingredients, restaurant and recipes that I truly admire.  I absolutely loved her chicken recipe (below).  Plan ahead and pay attention to every step and you will enjoy the most incredible chicken for dinner.

Basil and Black Pepper Brined Chicken

Courtesy of Erin French

1/3 cup sugar

Coarse salt

1/4 cup black peppercorns, crushed with a rolling pin, plus 1/2 teaspoon freshly ground pepper

2-1/4 cups packed fresh basil leaves, torn, plus sprigs for serving

4 pounds bone-in, skin-on chicken pieces, or 1 whole chicken (4 pounds), cut into 10 pieces

1 stick unsalted butter

Safflower oil, for brushing

Flaky sea salt, such as Maldon, for serving

In a medium stockpot, combine 6 cups water, sugar, 1/4 cup coarse salt, and crushed peppercorns; bring to a boil.  Remove from heat; add 2 cups basil leaves.  Let cool completely; cover and refrigerate 30 minutes.  Add chicken; refrigerate, covered, overnight.

Bring chicken to a boil in liquid.  Skim well; reduce heat and vigorously simmer until just cooked through and a thermometer inserted in thickest part of each piece (avoiding bones) reads 165 degrees, about 15 minutes.  Transfer chicken to a wire rack set in a rimmed baking sheet; let dry, 45 minutes to 1 hour.  (Chicken can be made ahead and refrigerated in an airtight container up to 1 day; bring to room temperature before grilling.)

In a small saucepan, melt butter over medium, then add remaining 1/4 cup basil and ground pepper.  Prepare grill for direct and indirect cooking; lightly brush grates with oil.  Grill chicken over direct heat, turning occasionally, 5 minutes.  Brush with basil butter and continue grilling until charred in spots and heated through, about 10 minutes more.  

Remove from heat and brush with more butter.  Serve, garnished with basil sprigs and sprinkled with flaky salt.

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Five Years Ago: Orzo Salad with Everything

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