Burrata
with Tapenade

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Vannella Cheese Burrata with Tapenade

I love stretched curd cheeses of every kind – including delicate, creamy burrata. This southern Italian cheese is a thin pouch of mozzarella filled with straciatella – a rich blend of cream and shredded fresh curd – tied off with a knot. It makes a lovely presentation and a deliciously simple starter. In this dish of burrata with tapenade, the olive paste adds a perfect salty counterpoint to the creamy curd. Truffle Hill Cabernet Rosé, with its dry fruitiness and hint of smoke, pairs beautifully with this pretty dish.

Serves 2 as a starter

Ingredients
  • 2 x 100g burrata(3½oz)
  • 100g Tapenade (3½oz)
  • A few small parsley leaves or other microherbs
  • Extra virgin olive oil, for drizzling
  • Salt flakes, to taste
  • Crusty bread, for serving

As an alternative to tapenade, drizzle the burrata with pesto (see video below).

Method
  1. Take burratas out of their wrapping about 30 minutes before serving so they come to room temperature.
  2. Spread tapenade over the base of 2 plates.
  3. Place a burrata on top of each and gently slit the front of the burrata pouch to reveal the creamy straciatella centre, leaving the knot intact.
  4. Drizzle oil over the burrata and the tapenade.
  5. Sprinkle with parsley or other herbs and a little salt, remembering that the tapenade is also salty.
  6. Serve with crusty bread.
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What Other Travellers Say

Janet (Tamworth, NSW, Aus.)
Janet (Tamworth, NSW, Aus.)
Just back from the most amazing trip to Emilia-Romagna with Roberta. Not only the home of Prosciutto di Parma, Parmigiano-Reggiano & Balsamic Vinegar, but scenery to die for and more quaint and exciting restaurants and cafés than you ever imagined. And Roberta is just the person to help you discover and enjoy them! Her knowledge of the history of the region and its wonderful cuisine know no bounds and all added to the excitement of the trip. It was faultless - well organized and lots of fun!
Deb (Belconnen, ACT, Aus.)
Deb (Belconnen, ACT, Aus.)
Wow, what a tour – I learned so much! Awesome fun traveling through Emilia-Romagna experiencing first hand some of the produce I've worked with over the last couple of years cooking with Roberta's recipe kits – the family are reaping the benefits now. If you're thinking of joining Roberta in future years get ready for an amazing experience.
Mark (Elizabeth Bay, NSW, Aus.)
Mark (Elizabeth Bay, NSW, Aus.)
My wife and I recently joined Roberta's Emilia-Romagna tour. We enjoyed all the temptations offered and learned a lot about that part of Italy, especially its food and wine culture. What was most impressive was Roberta's local knowledge of people and places. The planning and effort she put into making the whole experience seem effortless was remarkable.
Karen (Bowral, NSW, Aus.)
Karen (Bowral, NSW, Aus.)
Our tour with Roberta through Emilia-Romagna was the highlight of the year. Good company, gorgeous palazzi and great food. What more could one ask for? Roberta's enthusiasm and knowledge made this a once in a lifetime experience through an extraordinary, diverse and very special region.
Shelley (Auckland, NZ)
Shelley (Auckland, NZ)
Roberta’s passion for Italy shone throughout an unforgettable food and wine tour. She introduced us to family-owned artisanal producers, where we experienced everything from attic-aged balsamic to small-batch wines, Parma ham and Parmigiano-Reggiano. The local guides were equally passionate, and the excellent transport and accommodation made the trip effortless. This tour captured the region’s traditions, flavours and people, and thanks to Roberta’s deep knowledge we left with wonderful memories. A truly authentic culinary adventure — highly recommended.
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