Smashed Olives with Burrata

• jar pitted Castelvetrano olives, drained↗10
• olive oil↗3 tablespoon
• lemon juice (1 very juicy lemon)↗2 tablespoon
• zest of half a lemon0.5
• fresh oregano leaves, torn or chopped↗1 teaspoon
• lots of freshly ground black pepper
• salt to taste / if needed
• balls of burrata cheese↗2
• loaf Ciabatta bread (about 14 ounces)↗1
• More olive oil

Step-by-step instructions

1. 1

   Smash Olives: Place olives on a cutting board. Smash olives with the flat bottom of a glass until they’re chunky and craggly.

2. 2

   Mix Together: Place olives in a bowl; toss with olive oil, lemon juice, lemon zest, oregano leaves, and pepper. (Add salt if you want!)

3. 3

   Marinate (Optional): Refrigerate until cold and the flavors have had time to come together – ideally 12-24 hours. It will taste very good right away, but it’ll taste even better after a rest. When you take it out of the fridge, the oil will be solidified; let it rest for a bit at room temperature so it becomes juicy again. (Or add a bit of fresh olive oil to loosen it up.)

4. 4

   Bread: Cut your bread into pieces and drizzle with olive oil. I air fry mine at 375 for 4 minutes or until golden. You can also broil for a few minutes, or toast in a pan or on a grill.

5. 5

   Burrata: Cut a ball of burrata in half, then pull it open so the creamy center is semi-exposed and facing up.

6. 6

   Serve: Place the burrata chunks on the bread, and spoon the olives and some of their juices over the top. Top with some more fresh oregano leaves and freshly cracked black pepper. OH MY. Cold, creamy, buttery, SO GOOD.