Plums and burrata
Pascale’s Black plum jam, balls of Burrata. sprigs of fresh thyme and fresh rosemary
Love the idea of having different layers of flavors and textures of an ingredient within one dish, within one bite.
Ingredients for 4 portions
4 pieces of sourdough bread, crust removed, cut into rectangles approximately 3x3x6cm
3 Red Plums, cut into quarters, pit removed
1 jar Pascale’s Black plum jam
2 balls of Burrata
15 sprigs of fresh thyme
10 sprigs of fresh rosemary
2 garlic cloves
1/2t chili flake
1c canola oil
1c olive oil
Flaky salt, such as Maldon or JQ Dickinson finishing salt
5 sprigs of fresh thyme
Directions
In a small pot place 15 sprigs of thyme, the rosemary, garlic, chili flake and oils.
It should be just enough oil to cover the aromatics. Place over extremely low
heat for 40 minutes. Strain and reserve oil.
Over a charcoal grill on a medium low heat spot toast the bread on both wide sides.
It should be evenly toasted without any char marks and still soft in the
center.
Meanwhile toss the plum quarters in a bowl with a little of the infused
oil and a pinch of salt, place on the hot spot of the grill. Grill on both
sides for about 90 seconds.
Spread a thick even layer of the Pascale’s Plum jam on the sourdough. Cut in half and place two pieces
together in each serving bowl, as if you had not cut them. Tear the burrata in
half and place a half over each toast, cream side up. Follow with 3 grilled
plum quarters, a heavy drizzle of the infused oil and a good pinch of flaky
salt. Finish by picking the thyme leaves and letting them fall on the
burrata.
Chef Leonardo Iranzo IG: leonardo.iranzo
Leonardo Iranzo is originally from Barquisimeto, Venezuela. Leonardo's passion for food started at an early age. Leonardo studied philosophy for a few years before fully dedicating to cooking. He has cooked professionally in Caracas, Atlanta, Barcelona, New York and currently in Baltimore as the chef de cuisine of Woodberry Kitchen. He has been fortunate to train under and work with some amazingly talented chefs such as Jose Luis Saume, Anne Quatrano, Hector Santiago, Federico Tischler and Günter Seeger. Seasonal, local ingredients, he believes, are the stars on the plate. Leonardo loves cooking outdoors with live fire.