Smoked Tomato and Grape Focaccia
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Move over avocado toast! These smoked grape and tomato focaccia toasts will be taking over your usual recipe rotation. One option is toasted focaccia bread topped with a sweet and savoury ricotta made with honey and balsamic vinegar and smoked grapes, and the other is smoked baby heirloom tomatoes on top of creamy burrata. Make one, make both, it's up to you.By:
Chef Matt Basile
1 cup red grapes
4 tbsp + 1 tsp olive oil
2 tsp balsamic vinegar, divided
Pinch of Salt
Pinch of pepper
3 tbsp honey
½ cup ricotta
1 cup Heirloom baby tomatoes
2 tbsp + 1 tsp olive oil
5 cloves garlic
Juice from 1/2 a lemon
1 ball Burrata
1 loaf focaccia bread
Italian Parsley or basil for garnish
Set smoker to 375F.
Add the grapes, off the vine, into a small cast iron pan. Drizzle with 1 tsp balsamic vinegar, 2 tbsp olive oil, salt and pepper.
In another small cast iron pan, add the baby tomatoes, 2 tbsp olive oil, chopped garlic, juice from a 1/2 of a lemon and salt.
Place both pans in the smoker for 30-35 minutes, or until the tomatoes and grapes are softened.
Add the ricotta to a bowl, add 1 tbsp olive oil, honey and mix. Drizzle with 1 tbsp olive oil and 1 tsp balsamic vinegar, add salt and mix. Set aside.
Cut the focaccia into to pieces, then slice open. Place face down on the plancha to toast. Drizzle with olive oil and toast to desired doneness, flipping to toast both sides.
To plate, place the focaccia, open-faced on a cutting board. On two pieces, spread the ricotta. Once the grapes are done in the smoker, spoon onto the ricotta, season with salt and pepper. On the other two pieces of focaccia, break the ball of burrata and spread. Spoon the smoked tomatoes on top. Season with salt and pepper. Cut all of the focaccia into pieces.
Place the pieces of focaccia onto a large platter and drizzle with olive oil and balsamic. Garnish with fresh parsley or basil. Season with salt. Enjoy.