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A wooden board holds five rosemary sea salt crackers topped with cream cheese, raspberries, and a drizzle of balsamic glaze. Next to it is a plastic container labeled “Firehook Rosemary Sea Salt Crackers.”.

Crispy Shallots with Burrata, Balsamic Glaze, Raspberries and Flaky Salt

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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.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 12 crackers
Course: Appetizer, Snack
Cuisine: American, Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 medium shallots sliced into thin rings
  • 1 cup neutral oil for frying
  • kosher salt
  • ¼ cup aged balsamic vinegar
  • 1 ball burrata 4 oz
  • 6 oz fresh raspberries
  • flaky sea salt for finishing
  • Firehook Rosemary Sea Salt crackers for serving

Equipment

  • Small saucepan
  • Slotted spoon
  • Paper Towels

Method
 

  1. Heat oil in a small saucepan over medium heat until shimmering.
  2. Add shallot rings and fry, stirring occasionally, until deeply golden and crispy, about 5-7 minutes.
  3. Remove with slotted spoon to paper towels. Season immediately with kosher salt.
  4. Pour aged balsamic vinegar into a small pan over medium-low heat.
  5. Simmer until reduced by half and syrupy, about 5-7 minutes. If you're reducing for a sauce, you're looking for nappe. It coats the back of a spoon, and when you draw your finger through it, it leaves a distinct line.
  6. Remove from heat.
  7. Tear burrata into pieces and drape onto each cracker.
  8. Pile crispy shallots on top.
  9. Drizzle with balsamic glaze.
  10. Tuck fresh raspberries into the pile.
  11. Finish with flaky sea salt.

Notes

Storage: assemble just before serving. Crispy shallots keep in an airtight container at room temperature for up to 2 days; the balsamic glaze keeps in a sealed jar in the fridge for up to 2 weeks.

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