Burrata Cheese with Tomato Salsa and Olive Salsa


  • 1/3 cup Kalamata olives, pitted
  • ½ teaspoon coarse kosher salt plus additional for seasoning
  • 3 large plum tomatoes, quartered lengthwise
  • 2/3 cup (about) extra-virgin olive oil
  • 1 baguette, cut on diagonal into 1/3-inch-thick slices
  • 1 5-inch-long fresh rosemary sprig plus additional sprigs for garnish
  • 2 unpeeled garlic cloves
  • + 3 more ingredients
    • 2 8-ounce balls fresh burrata cheese* or fresh mozzarella cheese
    • 2 tablespoons chopped fresh basil plus sprigs for garnish
    • 1/3 cup pimiento-stuffed green olives

1. Preheat oven to 375°F. Line large rimmed baking sheet with parchment paper. Arrange baguette slices on prepared baking sheet and brush both sides of bread with some oil. Bake until light golden and almost crisp, about 15 minutes. Transfer toasts to platter and cool. Reserve baking sheet with p...

View full recipe at SpringPad


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