Inform Cooks | Burrata & Olive Tapenade Crostini

 

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Arne and Carissa, Inform’s Kitchen & Bath designers, are back again to share another simple yet delicious recipe. This Burrata & Olive Tapenade Crostini is sure to be a hit at any small gathering. If you missed their previous post on how to make fresh pasta from scratch, you can check it out here.

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Multidish by Maxime Ansiau for Seletti

This dish is perfect for sharing with friends and family. The homemade Crostini is a terrific base for the lush, bold flavours of the Olive Tapenade & it’s all balanced by the delicate creaminess of the Burrata Cheese melted overtop. You can even impress your guests with these fun facts…

Tapenade is a very old recipe. Then named Olivarum conditurae, it appears in Columella’s De re Rustica, written in the first century. Cato the Elder ( 234-149 B.C.) includes a recipe for Epityrum, an olive spread very like a tapenade, in chapter 119 of his “On Agriculture.”_

The word burrata means “buttered” in Italian. Burrata is now considered an artisanal cheese and maintains a premium product status even after it became more widely produced and available in the ’50s. This wasn’t always the case; it was once considered a by-product, a useful way to use up the ritagli (“scraps” or “rags”) of mozzarella in cheese factories throughout Italy.

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