Crostinis with Olive Tapenade and Burrata Cheese
8 ounces pitted kalamata olives, coarsely chopped
3/4 teaspoon anchovy paste
1 clove garlic, minced
3 teaspoons capers, drained
1-2 tablespoons good olive oil
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh parsley, chopped
1 baguette, sliced into rounds
16 ounces fresh burrata cheese
1. In a food processor, combine the olives, anchovy paste, capers, and garlic and pulse three or four times.
2. Add the lemon juice, dijon mustard, thyme, parsley and olive oil and pulse five or six more time until combined and the mixture is chunky. Spoon the mixture into a bowl and set aside to allow the flavors to mingle.