Shallots fried until shatteringly crispy, piled over torn burrata on a Firehook Rosemary Sea Salt cracker. Aged balsamic reduced to a dark, syrupy glaze. Fresh raspberries for brightness. Flaky salt to finish. Textures on textures.
Why You'll Love Crispy Shallots with Burrata, Balsamic Glaze, Raspberries and Flaky Salt ❤️
This bite is all contrast. Crispy, creamy, tart, sweet, salty - every texture and flavor in one cracker. The shallots shatter when you bite through them, the burrata gives way underneath, and the balsamic ties it together with dark, concentrated sweetness. The raspberries aren't just for color - they cut through the richness with a bright pop of acid. It looks like a wine bar plate. It takes 15 minutes.
Tips and Tricks
- Slice shallots as uniformly as possible for even frying - thin rings crisp better.
- Don't walk away from the balsamic reduction. It goes from syrupy to burnt in seconds.
- Tear the burrata at the last moment so the creamy center stays intact until plating.
- Use the best aged balsamic you can find - cheap balsamic won't reduce as cleanly.
Variations
- Swap raspberries for blackberries or sliced figs when in season.
- Add a few leaves of fresh basil or micro arugula for an herbal note.
- Drizzle with a touch of honey alongside the balsamic for extra sweetness.
Substitutions
- Burrata → fresh mozzarella or stracciatella (the creamy interior of burrata, sold separately).
- Aged balsamic vinegar → store-bought balsamic glaze in a pinch.
- Shallots → thinly sliced sweet onion rings (longer fry time).
- Raspberries → pomegranate seeds for a similar color pop with more crunch.
Best served with
- A glass of dry rosé or sparkling wine.
- Spring entertaining or casual wine night.
- Alongside a simple arugula salad.
How to Store Leftovers
Crispy shallots store in an airtight container at room temperature for up to 3 days - they'll soften slightly but can be re-crisped in a 350°F oven for 5 minutes. Balsamic glaze keeps refrigerated for up to 2 weeks. Assemble crackers fresh - they don't hold well once topped.
Common Questions
Can I fry the shallots ahead of time?
Yes - store at room temperature in an airtight container for up to 3 days. Re-crisp in a 350°F oven for 5 minutes if needed.
What kind of balsamic vinegar should I use?
An aged balsamic vinegar (not the $4 grocery store kind). Look for something thick and syrupy out of the bottle - it reduces better and tastes cleaner.
Can I use store-bought balsamic glaze?
In a pinch, yes, but homemade is noticeably better. Store-bought often has added sugar and thickeners.
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