The executive chef at Wolf restaurant at the Nordstrom flagship in New York City shares a crunchy, creamy appetizer from his menu
1 French baguette, cut diagonally into 1/2-in.-thick slices1 medium Granny Smith apple, cut into thin matchsticksStir together vinegar, water, sugar, thyme, coriander seeds and kosher salt in a saucepan; bring to a simmer over low heat, stirring occasionally until sugar is dissolved, about 5 minutes. Add onion; simmer 1 minute. Remove from heat, and let cool to room temperature, about 30 minutes. Drain onions.Preheat oven to 425°.
Place baguette slices on a large rimmed baking sheet, and drizzle with 3 tablespoons olive oil. Bake until lightly browned, 5 to 7 minutes. Transfer bread to a platter, and rub the garlic on one side of each toast.Cut the burrata into pieces and gently whip with a fork so it’s spreadable. Spread about 2 teaspoons burrata on each toast. Top evenly with pickled onions and apples. Drizzle with remaining olive oil; sprinkle with salt and pepper.
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