Crispy Golden Truffle Burrata With Truffle Bruschetta

Instructions

1. In a bowl, mix all the bruschetta ingredients except the avocado, salt, and watermelon radish, set aside for 20 minutes to marinate
2. After 20 minutes, strain the tomatoes through a fine-mesh sieve, discard marinade liquid, mix in avocado and salt to taste, and set aside.
3. Fill a small saucepan halfway full of oil and let the temperature come to about 180°C before frying.
4. In a bowl, mix the panko breadcrumbs, regular breadcrumbs, garlic powder, salt, and pepper, set aside.
5. In another bowl, add the flour and season with a little salt and pepper, set aside.
6. In the third bowl, whisk together the egg and water, set aside
7. Remove the burrata from packaging and dry well
8. Cover the burrata with the flour mixture first, shake to remove excess, dip in the egg, and then in the breadcrumb mixture
9. The second time around, dip the burrata in the egg first, then the breadcrumb mixture once more.
10. Finally, dip the burrata for a third time in the egg and the breadcrumb mixture.
11. Using a slotted spoon, carefully lower the cheese into the oil
12. Fry until golden and crisp all over, turning in the oil to make sure all sides are evenly cooked, about 2-3 minutes.  Be careful not to overcook, as the middle should stay oooozy
13. Remove and drain on kitchen paper
14. On your serving dish, arrange watermelon radish slices overlapping each other in a pretty pattern.
15. Grease a large cooking rind mould with a little olive oil
16. Place the ring over the top of the radishes and spoon the tomato mixture inside, pressing down slightly 
17. Carefully place the fried burrata on top of the tomatoes.
18. Drizzle with more balsamic if desired and serve immediately.