Ingredients
2 cups mixed olives, pitted
1/3 cup TAO Extra Virgin Olive Oil
6 cloves garlic, smashed
1 shallot, quartered
1 lemon, quartered
2 sprigs fresh thyme
2 sprigs fresh oregano
Chili flakes
3-4 balls burrata cheese, at room temperature
2-3 tablespoons honey
Black pepper
Fresh basil and or dill, for serving
Directions
Start by preheating your oven to 450° F. In a baking dish, combine olives, TAO Extra Virgin Olive Oil, garlic, shallot, lemon, thyme, oregano, and a big pinch of chili flakes. Bake for 20-25 minutes until the garlic turns golden and the oil is sizzling.
While the olive mixture is baking, gently dab the burrata to remove any excess liquid. Once the olives are done, remove them from the oven and break the balls of burrata over the top of the oil. Nestle the burrata into the hot oil and let it sit for 5 minutes.
After 5 minutes, top the burrata with some honey, black pepper, and herbs. Serve the dish with some toasted bread, such as a French baguette or ciabatta loaf. Enjoy this tasty and easy appetizer!
Adapted from Tieghan Gerard, Half Baked Harvest