Burrata with Artichoke & Olive Tapenade

Anna Quayle - Fitzroy Town Hall Hotel

Ingredients

1 125g ‘That’s Amore’ Burrata

200g Marinated Artichokes

50g Pine nuts

200g Mount Zero green olives

75g Grated Parmesan cheese

Mount Zero extra virgin olive oil

Zest and juice of one lemon

Handful chopped parsley

Tapenade

400g Mount Zero black pitted olives

4 Brown Anchovies

Mt Zero extra virgin olive oil

1 clove of garlic crushed to a paste

1 Tbsp capers

 

 

 

 

Method

To make the Artichoke dip, blitz in a food processor the artichokes, olives, pine nuts and parmesan cheese to a rough dip texture that is not too smooth similar to a thick pesto. Season to taste with the fresh lemon juice and zest, olive oil and black pepper, finish with chopped parsley.

For the tapenade blitz all the ingredients together in a food processor.

Dollop a large spoon full of both the olive tapenade and the artichoke dip in a bowl. Place the Burrata cheese on top. Serve with toasted sour dough bread.

 Finish with a drizzle of Mount Zero Extra virgin olive oil and pink lake salt.

 

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Ella Mitchell
The Burrata dish has been a signature menu item since we opened at the Fitzroy Town Hall Hotel. We use Mount Zero green Hardy’s Mammoth olives along with marinated artichokes to create a sensational salty and tart dip. Which goes hand in hand with the creamy ‘That’s Amore’ Burrata.
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