This Burrata with Lemony Smashed Marinated Olives is something I quite literally cannot stop eating. Creamy, bright, briny, a little sweet, and downright delicious, it’s the kind of easy appetizer that tastes like so much more than the few minutes it takes to make. Buttery Castelvetrano olives are smashed and marinated with fresh lemon, olive oil, hot honey, basil, and a little heat, then spooned over creamy, torn burrata with all of that glorious marinade. Serve it with plenty of crusty sourdough for scooping and a cold glass of Sauvignon Blanc, and call it happy hour.
Ingredients
- 1/4 cup Castelvetrano olives, smashed
- 3 tbsp extra virgin olive oil
- 1 lemon
- pinch of flaky salt
- cracked black pepper
- drizzle of hot honey
- pinch of red pepper flakes, or Calabrian chili flakes
- fresh basil, sliced
- sourdough bread, crackers, etc, for serving
Method
- First, marinate the olives by combing the olive oil, lemon zest, squeeze of lemon juice, honey, flaky salt + pepper and red pepper flakes with the smashed olives. Let sit for a few minutes.
- Tear burrata with your hands, sprinkle fresh basil, and spoon marinated olive mixture (and the marinade) over the top. Serve with bread and pair with Sauvignon Blanc!
Enjoy!
Cortney
Cortney LaCorte
Cortney LaCorte is the creator of CheeseGal, a food and entertaining blog born in her Nashville kitchen that celebrates cheese, charcuterie and joyful gatherings
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