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Antipasto of burrata and artichokes
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Spicy chili flakes elevate the rich burrata cheese in this irresistible Italian appetizer.
Ingredients:
  • 2 marinated artichokes (preferably with stem)
  • 1 small fennel bulb, trimmed, cored
  • 62.50 ml celery heart leaves (from the inner stems)
  • Juice of 1 lemon
  • 60ml olive oil
  • 4 slices sourdough bread
  • 1 garlic clove, halved
  • 2 x 200g balls burrata (see note) or fresh mozzarella
  • Dried chilli flakes, to serve
Instructions:
  • Thinly slice the marinated artichokes and fennel using a mandolin. Combine with celery leaves in a small bowl, then toss with lemon juice and 2 tablespoons olive oil. Season with sea salt and freshly ground black pepper.
  • Heat up your barbecue or chargrill pan on high. Brush both sides of the bread with olive oil and grill each side for 1-2 minutes until slightly charred. Gently rub one side of each slice with the cut side of the garlic clove, sprinkle with sea salt, and set aside.
  • Plate the toast and artichoke salad individually. Tear the burrata and place it on the bread. Sprinkle with chili flakes and sea salt. Serve with a drizzle of the remaining 1 tablespoon of oil.

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