Burrata
with Tapenade

I love stretched curd cheeses of every kind – including delicate, creamy burrata, the southern Italian cheese that’s a thin pouch of mozzarella filled with a rich blend of cream and fine strands of stringy fresh curd tied off with a knot. It makes a lovely presentation and, with a touch of tapenade to add a salty counterpoint to the creamy curd, it’s a deliciously simple start to any meal. 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
100g Tapenade
A few parsley leaves
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

Take the burrata out of their wrapping about 30 minutes before serving so they come to room temperature.
Spread tapenade over the base of 2 plates.
Place burrata on top and gently slit the front of the burrata pouch to reveal the creamy centre, leaving the knot intact.
Drizzle oil over the burrata and the tapenade.
Sprinkle the burrata with a few parsley leaves and a little salt, remembering that the tapenade is also salty.
Serve with crusty bread.