Preserving Delmarva Dynasties: The Jamestown Hospitality Group
The Jamestown Hospitality Group, with six locations across the region, salutes the past while focusing on the future.
On the menu at Tonic Seafood & Steak in Wilmington is this fresh burrata dish with spring flavors of pesto, arugula and pickled cherries, coming together in a delicious starter.
Ingredients
SERVINGS: 4 Serving(s)
- 2 4-ounce burrata
- 1 6-inch baguette cut in ½ inch slides
- 4 ounces pistachio pesto
- 4 ounces baby arugula
- ¼ cup picked cherries
- ¼ cup extra virgin olive oil
- Salt to taste
Pistachio Pesto
- ½ cup arugula
- ½ cup parsley
- 3 garlic cloves
- 1 small shallot
- ½ cup toasted pistachios
- ½ teaspoon ground black pepper
- ¼ teaspoon kosher salt
- Pinch of crushed red pepper
- ¼ cup grated Parmesan
- 1 cup extra virgin olive oil
Pickled Cherries
- ¼ cup dry cherries
- ¼ cup granulated sugar
- ¼ cup white balsamic vinegar
- Pinch of sale
Preparation
Brush the baguette slides with the extra virgin olive oil and grill. On a medium platter, tear the burrata into four pieces and place it on the bottom. Scatter the arugula on top of the burrata followed by the pesto, cherries, and season with salt to taste. Serve with grilled baguette.
For the Pistachio Pesto: In a food processor, puree all ingredients until smooth.
For the Pickled Cherries: In a saucepot, add cherries, sugar, balsamic vinegar, and salt. On low heat, cook until the cherries are soft. Remove from heat, store in a container and keep in a cool place.
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