BURRATA, COPPA, AND HERB MARINATED MEZZETTA CASTELVETRANO OLIVES
BURRATA, COPPA, AND HERB MARINATED MEZZETTA CASTELVETRANO OLIVES
Made betta by @thedailyplate
8 oz burrata cheese
2 oz coppa (cured pork shoulder)
1/2 jar Mezzetta® Whole Italian Castelvetrano Olives, drained
2 tbsp extra virgin olive oil
1 tbsp freshly chopped rosemary and thyme
1 tsp cracked black pepper
1/2 tsp sea salt (optional)
1/2 cup fresh basil leaves
INSTRUCTIONS
INSTRUCTIONS
1
Break the burrata up and place pieces on a large plate, followed by slices of coppa. In a small bowl, toss Mezzetta® Whole Italian Castelvetrano Olives in olive oil, rosemary and thyme. Arrange on the plate and drizzle excess oil over the cheese. Season to taste and scatter with fresh basil. Best served immediately with crunchy crostini. Enjoy!
THE CREATOR
THE CREATOR
I love using Mezzetta products to add a pop of color and flavor to my recipes. The vibrant green color and buttery taste of Mezzetta® Whole Italian Castelvetrano Olives inspired this easy yet sophisticated appetizer that everyone will love!
@thedailyplate
@thedailyplate