Burrata Crostini with Kalamata Olive Tapenade
Toasted crostini rubbed with a clove of garlic while hot out of the oven creates a subtle garlic flavor without being overpowering. A mix of kalamata and castelvetrano olives along with roasted red peppers, capers, lemon juice, fresh parsley and olive oil create a bright and savory tapenade perfectly paired with mild and creamy burrata.
Equipment
- 1 Food Processor
- 1 Large Baking Sheet
Ingredients
- ½ cup pitted castelvetrano olives
- ½ cup pitted kalamata olives
- ¼ cup roughly chopped roasted red peppers
- 1 tablespoon capers
- 1 tablespoon lemon juice
- 1 garlic clove
- 2 tablespoons roughly chopped fresh parsley
- ¼ cup olive oil
- 8 ounces burrata
- 1 baguette loaf sliced
- pepper to taste
Instructions
- In a food processor, combine olives, red peppers, capers, parsley, lemon juice, olive oil, parsley and pepper to taste. Pulse a few times until ingredients are blended but still have some texture, scraping down sides as needed.
- Place olive mixture into a bowl and refrigerate until ready to serve.
- Preheat oven to broil and brush the tops of each slice of baguette with olive oil. Place slices on a large baking sheet and broil for about 2 minutes until golden brown.
- Remove the crostini slices from the oven as soon as they are golden brown. Immediately rub a peeled clove of garlic on top of each piece while they are still warm.
- To assemble the crostini, top each toasted baguette slice with a tablespoon or so of burrata then top with olive tapenade.
- Garnish with more freshly chopped parsley.
Nutrition
Serving: 1Crostini SliceCalories: 154kcalCarbohydrates: 15.6gProtein: 5.1gFat: 8.8gCholesterol: 11mgSodium: 359mgPotassium: 5mgCalcium: 81mg
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