Say hello to your new favorite California-inspired appetizer: this Burrata Smashed Green Olive Bruschetta Recipe.
Easy Olive Recipes
If you love snacking on olives as much as we do, sooner or later, you’ll start asking yourself how to use olives in cooking. We’ve shared a handful of easy olive recipes from this must-make Moroccan-inspired braised chicken and our take on Classic Olive Tapenade (delicious smothered on goat cheese) to this Phyllo Tomatoes Olive Galette and, of course, a Dirty Bloody Mary done right.
But the truth is we use olives way more than that! We combine olives and capers for a quick grilled fish topping, toss them in a quick tomato pasta, always include them during aperitivo, and use them to make this olive bruschetta.
Green Olive Bruschetta Recipe
Speaking of, let’s get back to this Italian olive bruschetta recipe. It’s one of those olive recipe appetizers that you’ll turn to time and again because it’s make-ahead, easy to assemble, and can be made gluten-free.
The combination of green olives, roasted pistachios, citrus, mint, and olive oil is total perfection and brings freshness and vibrance to any season.
Oh, and FYI the relish gets better as it sits so you can serve it as soon as you make it, but, if you have the time, let it sit for a few hours in the refrigerator before using it (add the mint at the last minute, so it doesn’t blacken).
The Key Are The Olives!
We created this recipe in partnership with our friends at California Ripe Olives to give you another easy way to use olives in your kitchen.
Thanks to the Mediterranean climate here, it’s prime olive growing territory and, as such, over 95% of the nation’s olives are produced in California. That amounts to over 50,000 tons of olives each year!
Sure, some of the olives grown in California are used to make the incredible olive oil we have here in the Golden State. But many of them are used to make snacking olives and end up at your grocery store canned and ready for you to use. The most common olive varieties grown are the Manzanilla and the Sevillano, which olives have a slightly sweet, smooth, and nutty flavor that works in many different dishes.
Variations On This Olive Relish
This relish can easily be riffed on depending on what you have on hand. Any olives you like can be used to make it aside from the dry-cured Moroccan olives as they’d make it too salty! Here are a few riffs we like:
- Use other herbs like parsley, thyme, or dill instead of or in addition to the mint.
- Warm the olive oil briefly in a pan and add in a garlic clove and a dried chile to bring in more heat
- Use another citrus in place of the orange and lemon (or even use red wine or balsamic vinegar)
Other Ways To Use The Olive Relish
This relish is at home when paired with creamy burrata and served on these toasts, but you could also use it as a no-fuss sauce on top of chicken or fish. Another easy use? Toss the relish and the torn-up burrata with some pasta (opt for rigatoni or penne) for an impromptu weeknight meal.
PIN IT FOR LATER!
Want to cook this recipe at a later date? Pin it to your Pinterest account so you can access it when you need some cooking inspiration!
Pistachio Burrata Smashed Green Olive Bruschetta Recipe
For The Bruschetta:
- 6 (1/2-inch) slices ciabatta bread or gluten free bread to make gluten free
For The Smashed Green Olive Relish:
- 3 tablespoons extra-virgin olive oil plus more for making the toasts and garnish
- 1 medium garlic clove peeled
- Maldon sea salt or other flaky sea salt, for garnish
- 1 1/4 cups California ripe olives green or black olives (from 1 can)
- 1 medium cara cara oranges zested and juiced (about 3 tablespoons juice)
- 1/2 medium lemon zested and juiced (about 1 tablespoon juice)
- 1/3 cup roasted shelled pistachios roughly chopped
- 15 to 20 fresh mint leaves torn
- 8 ounces fresh burrata cheese torn into 6 pieces
- Make The Bruschetta Toasts: Heat the oven to 350°F and arrange a rack in the middle. Place the bread slices on a rimmed baking sheet and brush each on both sides with olive oil. Bake until the toasts are golden brown, about 20 minutes. Make the olive relish while the bread toasts.Remove the toasts from the oven, rub them with the peeled garlic clove (it will almost dissolve into the toast), and add another drizzle of olive oil onto each toast. Add a pinch of flaky sea salt to each toast and set aside.
- Make The Olive Relish: Place the olives on a cutting board and use the back of a knife to smash them. Place the olives in a mixing bowl and add the three tablespoons of olive oil, the three tablespoons orange juice, the one tablespoon lemon juice, all the zest, the pistachios, and the mint stir to combine (all the remaining ingredients except the burrata). Stir to combine and set aside 5 to 10 minutes before using.
- Assemble The Toasts: Place the toasts on a serving plate, divide the torn burrata among the toasts, then spoon a generous helping of the olive relish on top. Drizzle olive oil over the toasts and add a pinch of flaky sea salt to each toast and serve.