Burrata with Basil Oil & Sea Salt

Burrata, basil oil, and good bread, the easiest five-minute appetizer you’ll make all summer. This is a no cook dish that lives or dies on ingredient quality, so use the freshest burrata you can find and let the Genovese Basil infused Olive Oil do the heavy lifting. Its bright, herbal depth is what makes the plate.

Ingredients

Serves 2 as an appetizer

• 1 fresh burrata
• ½ crusty baguette, sliced (toasted if you like)
• 6 fresh basil leaves
• 2 tbsp Genovese Basil Infused Olive Oil
• ¼ tsp Messolonghi Sea Salt Flakes

Instructions

1. Tear the burrata open over a small plate and let it spill out naturally. You want those creamy curds loose and exposed.
2. Drizzle the Genovese Basil infused Olive Oil generously over the burrata until it pools at the edges of the plate. Use more than feels right.
3. Finish with a heavy pinch of Messolonghi sea salt flakes and a scatter of torn basil leaves. Scoop it all onto warm crusty bread and eat immediately, ideally over the sink, no apologies.

Notes

A no cook summer appetizer that lives or dies on ingredient quality, so use the freshest burrata you can find. The Genovese Basil Oil does the heavy lifting here. Its bright, herbal depth is what makes the dish.

Shop Genovese Basil Infused Olive Oil and Greek Sea Salt Flakes at primisimports.com.