Smashed Olives with Burrata

By Pinch of Yum · 15 min

Ingredients

Instructions

1. Put the olives on a cutting board and smash them with the flat bottom of a glass until chunky and rough.
2. Put the olives in a bowl and toss with the olive oil, lemon juice, lemon zest, oregano and pepper. Add salt if you like.
3. Refrigerate until cold and the flavors have blended, ideally 12 to 24 hours. Before serving, let it sit at room temperature until the oil loosens; add a little fresh olive oil if needed.
4. Cut the ciabatta into pieces, drizzle with olive oil and air fry at 375°F for 4 minutes until golden. You can also broil it a few minutes or toast it in a pan or on a grill.
5. Cut each burrata ball in half and pull it open so the creamy center shows.
6. Place the burrata on the bread, spoon the olives and some of their juices over, and top with more oregano and freshly cracked black pepper.

Summarized from Pinch of Yum's video. Watch it for the details.

More recipes with

LemonBreadOliveBurrata cheese