Pistachio Burrata Smashed Green Olive Bruschetta Recipe
Say hello to your new favorite California-inspired appetizer! The Pistachio Burrata Smashed Green Olive Bruschetta Recipe recipe, this combination of green olives, roasted pistachios, citrus, mint, and olive oil is total perfection and brings freshness and vibrance to any season.
6 (1/2-inch)slicesciabatta breador gluten free bread to make gluten free
For The Smashed Green Olive Relish:
3tablespoonsextra-virgin olive oilplus more for making the toasts and garnish
1mediumgarlic clovepeeled
Maldon sea salt or other flaky sea salt, for garnish
1 1/4cupsCalifornia ripe olivesgreen or black olives (from 1 can)
1mediumcara cara orangeszested and juiced (about 3 tablespoons juice)
1/2mediumlemonzested and juiced (about 1 tablespoon juice)
1/3cuproasted shelled pistachiosroughly chopped
15 to 20fresh mint leavestorn
8ouncesfresh burrata cheesetorn into 6 pieces
Instructions
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.