Why You’ll Love This Olives and Burrata
This simple olives and burrata is the 10-minute appetizer that makes you feel like you are sitting at a fancy restaurant on the Mediterranean sea. Creamy burrata, briny marinated olives, a little hot honey, and crispy toasted sourdough, it tastes so impressive but could not be easier.
It is the definition of minimal effort, maximum payoff. There is no real cooking, just a quick marinade, a toast of the bread, and a beautiful plate that comes together in minutes. It is healthy-ish, a little indulgent, and always a showstopper.
It is also the perfect thing to throw together when people come over. Pour a glass of crisp white wine, set this in the middle of the table, and watch everyone gather around. Summer entertaining does not get simpler or prettier.
Simple olives and burrata appetizer with marinated olives, hot honey, and toasted sourdough
Creamy burrata topped with marinated kalamata and castelvetrano olives and a hot honey drizzle
Olives and burrata with toasted sourdough, an easy 10-minute Mediterranean appetizer
A bowl of chopped corn salad, an easy summer side dish
What You Need to Make Olives and Burrata
The full list with substitutions is in the ingredients section below, but here is the gist: olive oil, balsamic vinegar, kalamata olives, castelvetrano olives, a ball of burrata, salt, pepper, chili flakes, hot honey, and toasted sourdough or baguette. Quality ingredients are the whole game here, so grab the good olives and a fresh ball of burrata.
How to Make Olives and Burrata
This comes together in three easy moves. Start by marinating the olives: in a bowl, whisk together the olive oil and balsamic vinegar, then stir in the sliced kalamata and castelvetrano olives. Let them sit and soak up the dressing while you toast the bread.
Slice your sourdough or baguette, toss or brush the pieces with olive oil, and toast them in a skillet or in the oven until golden and crisp. The crunchy, olive-oil-kissed bread is the perfect vehicle for all that creamy burrata.
To assemble, place the burrata on a plate or in a shallow bowl and tear it open so the soft, creamy center spills out. Spoon the marinated olives and their oil over and around the burrata, season with salt, pepper, and chili flakes, and finish with a generous drizzle of hot honey. Serve with the toasted bread for scooping, and dig in right away.
Let’s Talk About the Hot Honey Drizzle
The hot honey is the little detail that takes this from a simple cheese plate to something special. Its sweet heat plays off the creamy, milky burrata and the salty, briny olives in the best way, that sweet-salty-spicy combination is what makes every bite so crave-worthy.
Start with a light drizzle, taste, and add more if you like it spicier. If you do not have hot honey, regular honey with a pinch of extra chili flakes works beautifully too. It is the kind of finishing touch that makes people ask what your secret is.
Tips for the Best Burrata Plate
- Let the burrata sit at room temperature for 10 to 15 minutes before serving so it is soft and creamy, not cold and firm.
- Marinate the olives ahead, even 15 minutes deepens the flavor, and longer is even better.
- Use good quality olive oil and olives, since they are the stars and there is nowhere to hide.
- Toast the bread until truly crisp so it holds up to the creamy burrata.
- Serve it right away once assembled so the bread stays crunchy and the burrata stays at its best.
What to Serve With It
This olives and burrata is gorgeous as part of a bigger spread. Set it out with a cheese board, marinated vegetables, prosciutto, and more crusty bread for an effortless grazing table. It pairs perfectly with a chilled glass of crisp white wine or a spritz, and it is a lovely start to a pasta dinner or any summer meal.
Make-Ahead and Storage
The olives can be marinated up to a few days ahead and kept covered in the fridge, which actually makes them more flavorful. Bring them back to room temperature before serving so the olive oil is silky again, not cold and cloudy.
Burrata is best fresh, so assemble the plate just before serving. If you have leftovers, store them covered in the fridge for up to a day, though the bread is best toasted fresh. Any leftover marinated olives are delicious on salads, pasta, or your next cheese board.
More Easy Burrata Appetizers
If you love burrata as much as I do, you have to try my simple burrata and tomatoes and my burrata steak crostini. And for another easy crowd-pleasing starter, my simple caprese crostini is always a hit.
FAQ
What is burrata?
Burrata is a fresh Italian cheese with a mozzarella shell and a soft, creamy center of curds and cream. It is mild, milky, and rich, and it spills out beautifully when you tear it open.
Can I make olives and burrata ahead of time?
Marinate the olives ahead, up to a few days in the fridge, but assemble the plate with the burrata and toasted bread just before serving so everything is fresh.
What olives are best?
A mix of kalamata and castelvetrano olives gives you the perfect balance of briny and buttery. Use any good quality olives you love, pitted for easy eating.
What bread should I serve with it?
Toasted sourdough or a sliced baguette, brushed with olive oil and crisped up, is perfect for scooping. Any crusty bread or crackers work too.
What can I use instead of hot honey?
Regular honey with an extra pinch of chili flakes gives you the same sweet-spicy effect. Pepper jelly is another delicious option.
Why You’ll Make This Olives and Burrata Again
Honestly, this olives and burrata is the kind of easy recipe I come back to again and again. If you make this olives and burrata, I would love to hear how it turns out. Something tells me this olives and burrata will earn a permanent spot in your rotation too.
This recipe hasn't been reviewed yet!