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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Ingredients
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Olive Tapenade 

1 Cup Kalamata Olives

5 Cloves of Garlic

1/4 Cup Chopped Parsley

2 tbsp Olive Oil

Juice from 1 Lemon _

Baguette 

1 -3/4 Cup Bread Flour

1 1/4 tsp Salt

1 3/4 Cup Water

1/4 tsp Active Dry Yeast

Fresh Rosemary Additional Flour

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Tools

Chef’s knife
Mixing spoon
Mixing bowls
Baking tray
Serving tray
Lemon Reemer
Pestle & Mortar

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Method
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Olive Tapenade

Chop olives, garlic & parsley

Mix with olive oil, lemon juice & capers

Pepper to taste

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Baguette

This recipe was developed exclusively for the Wolf Convection Steam Oven.

In large mixing bowl, place flour, salt, and dry yeast.

With wooden spoon or spatula, stir together.

Stir in water until well combined. (The dough will be sticky.)

Cover the bowl with plastic wrap. Allow to stand at room temperature 10 to 12 hours or overnight.

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With generously floured hands, form dough into a rough ball. Place floured parchment paper on solid pan. Place dough on pan. Dust top of dough lightly with flour and cover loosely with plastic wrap or dry towel. Allow to rise 2 hours. With sharp knife, make a slash across the top about 1 inch deep.

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Wolf Convection Steam Oven

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Slide pan in rack position 2. Close oven door. Set oven to auto steam bake mode at 425°F (220°C). Set timer for 20 minutes. After the oven chimes, insert temperature probe into the centre of the loaf. Set probe temperature to 210°F (100°C). When oven chimes again, remove bread onto cooling rack. Cool completely before slicing.

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Arrange the pieces of bread on a cookie sheet and brush one side of each piece with olive oil. Approximately 15 minutes before serving, toast the bread until golden brown in the oven, about 8 minutes total making sure to flip them once halfway through.

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Edward Wohl Cutting Board

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On each of the slices of toast, spread the burrata and top with your desired amount of tapenade then pop it back in the oven to slightly melt the cheese.

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Tools Baking Tray by Björn Dahlström for Iittala

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Garnish the spread with the remaining rosemary and lemon.

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Wine Breather Decanter by Norm Architects & Peter Ørsig for Menu

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Try this dish paired with a Zinfandel or it’s Italian variety, a Primitivo. The bold sweetness of this wine will be a great compliment the acidity of the Tapenade.

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All that’s left is to sit back, observe your guests as their eyes light up, smirk at your toothsome creations… and revel in you culinary prowess.