burrata with artichoke & olive tapenade
The Burrata dish has been a signature menu item since we opened at the Fitzroy Town Hall Hotel. We use Mount Zero green olives along with marinated artichokes to create a sensational salty and tart dip. Which goes hand in hand with the creamy ‘That’s Amore’ Burrata.
Anna Quayle, Fitzroy Town Hall Hotel
Directions
Artichoke Dip
Blitz the artichokes, olives, pine nuts and parmesan cheese in a food processor to a rough dip texture that is similar to a thick pesto.
Season to taste with the fresh lemon juice and zest, olive oil and black pepper, and finish with chopped parsley.
Tapenade
Blitz all the ingredients together in a food processor until it forms a paste-like consistency.
To Serve
Dollop a large spoon full of both the olive tapenade and the artichoke dip in a bowl.
Place the Burrata cheese on top and garnish with bitter green leaves
Finish with a drizzle of olive oil and pink lake salt, then serve with toasted sourdough bread.
