Burrata with Harissa Oil
This magnificent appetizer takes mere minutes to make, elegant and company worthy. Harissa Paste, lemon and drained artichoke hearts turn creamy Burrata into an event.
Burrata with Harissa Oil, Lemon and Crispy Artichokes
Depending on how big your crowd is, will determine the amount of Harissa Oil you want and how much Burrata you plate.Two of us have eaten this for dinner and we have served it to guests prior to a pretty substantial meal. Get the freshest bread you can, go rustic and rip it up into chunks for fun.
Ingredients
- 1 large ball Burrata or 3 – 4 small ones
- 1 jar (340 ml) marinated artichokes, drained
- 1 lemon, thinly sliced
- 1 clove garlic, sliced in half vertically
- 4 TBSP olive oil, divided
- 1 TBSP (15 gr) du Cap Bon Harissa Paste
Instructions
- Pre heat oven to 400.
Burrata
- About 1 hour prior to serving, remove the Burrata from the water and let rest on paper towel. Prior to serving place the Burrata on the platter. As the Burrata comes to room temperature, the creamy filling will be waiting for you!
Artichokes
- Drain artichokes in a sieve and place on a paper towel. Then place artichokes on a small baking sheet and drizzle 2 TBSP olive oil. Toss gently and roast for 15 minutes. Check the artichokes, you want them a bit crispy, maybe a little color but not burned. Roast 5 minutes more if need be. Remove from oven and let rest.
Lemon
- Place remaining 2 TBSP olive oil in a skillet and heat oil. Thinly slice lemon, remove any seeds and gently slide them into the hot oil. Sauté for 3 – 5 minutes, (both sides) until a bit charred. Remove skillet from heat and gently remove lemon slices with tongs to a paper towel.
- Add garlic slices to the oil and sauté for 1 – 2 minutes. You may need to place the skillet back on the burner or not, depending on the heat of your oil. Remove garlic and discard.
Harissa Oil
- Again, remove the skillet from the heat (if you needed it for the garlic). Stir in 1 TBSP Harissa Paste and set aside for 5 minutes to cool.
- Drizzle some Harissa Paste on the Burrata and add lemon and artichokes to the platter. Depending on your guests add all of the Harissa Oil or just a little and let guests add more if they desire.
- Harissa Oil can be made much stronger by simply adding another TBSP. That is up to you!
Notes
We very successfully paired:
- Kirkland Signature Series Columbia Valley Red Wine, a blend of Cabernet Sauvignon, Merlot Malbec Syrah and Cabernet Franc ($25.00)