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.
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.