06/11/2026
toast of the summer 🫒
INGREDIENTS:
1 (6-ounce) jar Castelvetrano olives, pitted
1 lemon, zested and juiced
2 tablespoons olive oil, plus more for serving
Pinch chili flakes
1/4 cup toasted pine nuts
Fresh basil leaves, torn
2 slices sourdough toast
Flaky salt, to taste
1 clove garlic
8 ounces burrata cheese
RECIPE:
1. Drain the olives and add to a medium mixing bowl. Smash them with the bottom of the olive jar or a potato masher.
2. Add lemon zest, lemon juice, olive oil, chili flakes, torn basil leaves, and toasted pine nuts to the bowl and toss to combine.
3. Rub the garlic clove over the surface of the toast.
4. Top the toasts with burrata and evenly distribute. Add a few spoonfuls of the smashed olive mixture over the burrata. Garnish with a drizzle of olive oil, some more chili flakes, and some more fresh basil.
5. Serve immediately and enjoy.