Pane Pomodoro with Burrata Speck and Pickled Shallots

Ingredients

• 6 small shallots (about 8 ounces), trimmed, quartered lengthwise, leaving some root end intact
• 1 cup Champagne vinegar
• 1 cup sugar
• 1 teaspoon coriander seeds
• 1 teaspoon fennel seeds
• 1 teaspoon pink peppercorns
• 1 dried bay leaf
• 1 dried chile de árbol
• 1/2 cup chopped ripe tomatoes
• 3 large basil leaves, coarsely torn
• 1 teaspoon red wine vinegar
• 1/2 teaspoon sea salt
• 1/2 teaspoon sugar
• 3 tablespoons extra-virgin olive oil
• 3 large very ripe tomatoes, halved crosswise
• 6 Crostoni Bagnati (click for recipe)
• 6 teaspoons high-quality extra-virgin olive oil
• Maldon sea salt or fleur de sel
• 12 thin slices speck or prosciutto (about 3 ounces)
• 9 ounces burrata
• Freshly ground black pepper
• 18 flat-leaf parsley leaves

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