Name: Instant Pot Rustic Garlic Toasts with Stewed Tomatoes, Shaved Fennel, and Burrata
Total time: 45 min
Ingredients: 2 tablespoons extra-virgin olive oil , divided, plus extra for drizzling; 5 garlic cloves , sliced thin; 1½ teaspoons fennel seeds , lightly cracked; 1 (28-ounce) whole peeled tomatoes , drained with juice reserved, halved; ⅛ teaspoon table salt; 8 ounces burrata cheese , room temperature; 1 fennel bulb , stalks discarded, bulb halved, cored, and sliced thin; 4 ounces (4 cups) baby arugula; 1 recipe recipe; Balsamic glaze; coarse sea salt

Why This Recipe Works

Burrata is a decadent version of mozzarella in which the supple cheese is bound around a filling of cream and soft, stringy curds. It is commonly served with tomatoes, whose natural acidity tempers the richness of the cheese. Cooking whole peeled tomatoes in the Instant Pot turned them tender but not mushy, and their freshness almost intensified under pressure. We spooned them over our Garlic Toasts, and added a salad of arugula and fresh fennel. The burrata was the final step, drizzled with a sweet-sour balsamic glaze.

Before You Begin

To crush fennel seeds, place them on a cutting board and rock the bottom edge of a skillet over them until they crack. To make a balsamic glaze, simmer ¼ cup balsamic vinegar and 2 tablespoons brown sugar in a small saucepan set over medium heat until slightly thickened, about 3 minutes.

Instructions

Using highest sauté function, cook 1 tablespoon oil, garlic, and fennel seeds in Instant Pot until fragrant and garlic is light-golden brown, about 3 minutes. Stir in tomatoes and reserved juice and table salt. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 2 minutes.

Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Continue to cook tomato mixture using highest sauté function until sauce is slightly thickened, about 5 minutes.

Place burrata on plate and cut into rough 1½-inch pieces, collecting creamy liquid. Toss fennel and arugula with remaining 1 tablespoon oil in large bowl. Season with table salt and pepper to taste. Arrange toasts on individual serving plates and top with tomato mixture, fennel-arugula salad, and burrata and any accumulated liquid. Drizzle with glaze and extra oil, and sprinkle with sea salt. Serve.