Ingredients
- 1/4 cup olive oil
- 3 tbsp balsamic vinegar
- 1/3 cup kalamata olives, sliced
- 1/3 cup castelvetrano olives, sliced
- 1 ball burrata
- Salt, pepper, and chili flakes, to taste
- Hot honey, for drizzling
- Toasted sourdough (in olive oil) or baguette, cut into pieces, for serving
Instructions
- In a bowl, whisk the olive oil and balsamic vinegar, then stir in the sliced kalamata and castelvetrano olives. Let marinate while you toast the bread.
- Slice the sourdough or baguette, toss or brush with olive oil, and toast in a skillet or oven until golden and crisp.
- Place the burrata on a plate or in a shallow bowl and tear it open so the creamy center spills out.
- Spoon the marinated olives and their oil over and around the burrata.
- Season with salt, pepper, and chili flakes, then drizzle with hot honey.
- Serve with the toasted bread for scooping. Enjoy!
Notes
Let the burrata sit at room temperature 10 to 15 minutes for the creamiest texture. Marinate the olives ahead for even more flavor. Pairs beautifully with a glass of crisp white wine.
Nutrition
Serving: 1gCalories: 390kcalCarbohydrates: 26gProtein: 11gFat: 27g