This charred tomato and olive salsa with burrata is perfect with an Aperol Spritz

Name: Aperol Spritz served with charred tomato and olive salsa with burrata
Yield: 4
Ingredients: 1/3 cup (80ml) extra virgin olive oil; 400g mixed heirloom cherry tomatoes, larger tomatoes halved; 1/4 cup black olives, pitted, roughly chopped; 1 tbs baby capers in vinegar, drained; 2 garlic cloves, thinly sliced; 2 tsp thyme leaves; 2 tsp oregano leaves; 1/2 tsp fennel seeds; Pinch of chilli flakes; 2 tbs red wine vinegar; 1/2 tsp brown sugar; 2 x 200g burrata cheese balls (substitute buffalo mozzarella); Basil leaves, to serve; Grissini, to serve; Ice; 240ml prosecco; 240ml Aperol; 120ml soda water; Orange wedges, to serve

3 ratings

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by Lucy Busuttil

delicious. on Sunday Food Editor

May 25, 2020

Fresh burrata on top of a warm cherry tomato, caper and black olive salsa makes the perfect pairing to a classic Aperol Spritz.

1/3 cup (80ml) extra virgin olive oil
400g mixed heirloom cherry tomatoes, larger tomatoes halved
1/4 cup black olives, pitted, roughly chopped
1 tbs baby capers in vinegar, drained
2 garlic cloves, thinly sliced
2 tsp thyme leaves
2 tsp oregano leaves
1/2 tsp fennel seeds
Pinch of chilli flakes
2 tbs red wine vinegar
1/2 tsp brown sugar
2 x 200g burrata cheese balls (substitute buffalo mozzarella)
Basil leaves, to serve
Grissini, to serve

Aperol Spritz

Ice
240ml prosecco
240ml Aperol
120ml soda water
Orange wedges, to serve

Method

1.

Heat oil in a large frypan over very high heat. Add tomatoes, season and cook for 2-3 minutes, stirring occasionally, until tomato skin starts to char. Add olives, capers, garlic, thyme, oregano, fennel and chilli flakes. Stir to combine and cook for a further 1 minute or until fragrant. Add vinegar and sugar and cook for 2 minutes until vinegar has reduced by half and tomatoes are just starting to collapse. Remove from the heat and season to taste.
2.

Place burrata balls in a serving bowl, spoon over warm charred tomato salsa and cooking juices. Scatter over basil leaves and serve with grissini.
3.

For the Aperol Spritz, divide ice among four large wine glasses. Add 60ml prosecco and 60ml Aperol to each glass and stir to combine. Top each glass with 30ml soda water, garnish with an orange wedge and serve.