Grilled Tomatoes with Burrata, Olives, Rosemary and Olive Oil

Cle Ann, Serves 2



Cherry tomato on the vine

Mount Zero Early Harvest Picual Extra Virgin Olive Oil

Mount Zero Pink Lake salt w/ Glenelg river herbs

Handful of fresh rosemary

1 burrata (I prefer Azzurri Cheese)

Handful Mount Zero Manzanilla olive


1. Preheat grill on high.

2. Place tomato onto a tray, drizzle with a cooking EVOO, fresh rosemary and season with a generous grind of salt. 

3. Grill on the middle rack for 8-10 minutes until tomatoes are charred and blistered.

4. Meanwhile, arrange burrata and olives onto a plate. Top with tomatoes, season with salt and finish with a very generous drizzle of our Early Harvest Picual EVOO.

Creamy burrata, grilled sweet-sour tomato and the salty tang of our olives mingle beautifully to complement our extra virgin olive oil.