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Herb Roasted Olives with Burrata Recipe

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This Herb Roasted Olives with Burrata recipe combines a flavorful medley of mixed olives roasted with garlic, fresh herbs, lemon peel, and red pepper flakes in olive oil, finished with creamy burrata and fresh herb garnish. Served with toasted bakery bread, it’s a perfect savory appetizer bursting with Mediterranean flavors.

Ingredients

Olives and Aromatics

  • 2 cups mixed olives, pitted
  • 4 cloves garlic, peeled and smashed
  • 1 small yellow onion, peeled and thinly sliced
  • 1 sprig fresh rosemary
  • 3 sprigs fresh thyme
  • 1 medium lemon, peels only
  • ½ teaspoon red pepper flakes

Other Ingredients

  • ⅔ cup extra virgin olive oil
  • 2-3 balls burrata cheese, room temperature
  • Fresh dill and basil for garnish
  • 1 loaf bakery bread (focaccia, ciabatta, or baguette), sliced and toasted

Instructions

  1. Preheat Oven and Prepare Burrata: Preheat the oven to 450°F. Remove the burrata cheese from its liquid and place it on a paper towel to dry, ensuring excess moisture is removed before serving.
  2. Prepare Olives: Drain the olives from any oil or brine. Slice or chunk half of the olives while leaving the rest whole to provide a mix of textures and sizes in the final dish.
  3. Combine Ingredients: In an oven-safe dish, add the olives, smashed garlic cloves, thinly sliced onion, fresh rosemary, thyme sprigs, lemon peels, and red pepper flakes. Pour the extra virgin olive oil over the mixture to coat evenly.
  4. Roast Olives: Place the dish in the preheated oven and bake for 30 minutes. At the 15-minute mark, stir the olives gently to ensure even roasting. Bake until the herbs are fragrant, the oil is sizzling, and the garlic turns golden brown.
  5. Add Burrata: Nestle the burrata into the hot roasted olives carefully. Gently break open the burrata to expose its creamy center, avoiding contact with hot oil.
  6. Garnish and Serve: Sprinkle fresh dill and basil over the olives and burrata. Serve immediately with toasted slices of focaccia, ciabatta, or baguette for dipping and spreading.

Notes

  • Store leftover olives tightly covered in the refrigerator for up to one week. Reheat in a 450°F oven until sizzling before serving again.
  • Ensure all olives are pitted completely before cooking to avoid any unexpected bites.
  • Use enough olive oil to submerge the olives at least halfway in the baking dish; you may need more depending on your dish size.
  • Lightly grilling the bread adds a pleasant char and toasty flavor, enhancing the dish.
  • For a smoky twist, you can cook the olives on a grill in a fire-safe dish like a cast iron skillet instead of the oven.

Find it online: https://flavorspath.com/herb-roasted-olives-with-burrata-recipe/