Herb Roasted Olives Burrata: A Perfect Snack for Any Occasion
Herb roasted olives burrata — just saying it makes me hungry. This dish is like a warm hug, really, especially when you need an appetizer that’s easy but feels a little fancy. The aroma fills your kitchen, kind of makes you want to tear into some crusty bread and scoop up all the goodness.
Sometimes you need a recipe that’s not fussy but still impresses. Herb roasted olives burrata is that go-to for me. Whether it’s a small get-together or just a quiet night in, this one never disappoints. Wait—did I mention how simple it is? You’ll see.
Personal Anecdote
The first time I made herb roasted olives burrata, I was honestly just trying to clear out the fridge. We’d had friends over for dinner and there were these leftover olives, a lonely ball of burrata, and some herbs that were starting to wilt. So, I threw them all together, not expecting much. But wow, the whole kitchen smelled incredible. My kids wandered in, asking what was roasting. Even my neighbor popped by after catching a whiff in the hallway.
Why This Recipe is Special
What makes this appetizer so special isn’t just the flavor—though, trust me, that creamy burrata with the warm, herby olives is unreal. It’s how easy it is to pull together. You don’t need to be a chef, just toss everything in a dish and bake. It’s perfect for sharing, too. If you’re into fresh, Mediterranean-inspired starters, you’d probably love this grilled zucchini chickpea salad with burrata as well. Anyway, herb roasted olives burrata is my favorite way to start a meal—especially when I want something that feels a little bit special without breaking a sweat.
Ingredients breakdown
| Ingredient | Quantity |
|---|---|
| Mixed olives, pitted | 2 cups |
| Garlic, peeled and smashed | 4 cloves |
| Yellow onion, thinly sliced | 1 small |
| Fresh rosemary | 1 sprig |
| Fresh thyme | 3 sprigs |
| Lemon peels | Peels of 1 medium lemon |
| Red pepper flakes | ½ teaspoon |
| Extra virgin olive oil | ⅔ cup |
| Burrata cheese, room temp | 2–3 balls |
| Fresh dill and basil | For garnish |
| Bakery bread, sliced and toasted | 1 loaf |
Utensils and substitutions
You’ll need an oven-safe dish (sometimes I just use whatever’s clean, honestly), a good bread knife, and a spoon for scooping. If you don’t have burrata, fresh mozzarella works, but it’s not quite the same—burrata’s creaminess is, well, it’s the reason you make this. Any bakery bread will do, but focaccia or ciabatta really soaks up the oil. If you’re short on fresh herbs, dried ones are fine, though the flavor’s a bit different. Oh, and if you’re into Mediterranean flavors, check out this Greek salad with olives. Want to double-check the best way to store those leftovers safely? Quick tip: visit foodsafety.gov for solid food storage advice. Anyway, this recipe’s pretty forgiving. Just don’t skip the herbs or the olive oil—those are key.
Step-by-step method
Step 1
First, preheat your oven to 450°F. While the oven warms, gently pat the burrata dry with a paper towel. Sometimes the cheese can be a little too wet, and you really want that creamy center to shine through after baking. Next, drain your olives and chop half of them, leaving the rest whole for a lovely mix of textures. I always find myself snacking on a few at this stage—can’t help it!
Step 2
Now, in an oven-safe dish, toss together the olives, smashed garlic, thinly sliced onion, rosemary, thyme, lemon peels, and red pepper flakes. Pour the olive oil over everything, making sure all the flavors mingle. Place the dish in the oven and bake for 30 minutes, stirring halfway so nothing sticks or burns. The kitchen will smell amazing, and you might get a little impatient—totally normal!
Step 3
Once the olives are sizzling and the garlic is golden, carefully nestle the burrata into the hot olives. Gently break it open so that creamy goodness melts a bit into the oil. Sprinkle fresh dill and basil over the top. Serve with toasted bread and a big spoon for scooping. If you love Mediterranean flavors, you might also enjoy the Healthy Loaded Mediterranean Chicken Power Bowl for your next meal!
Tips and tricks to make this recipe shine
Let your burrata come to room temperature before adding it to the dish—it gets even creamier that way. Also, don’t skip the lemon peel; it adds a bright zing that balances the richness. If you want a little more heat, toss in extra red pepper flakes. Imperfect moments, like a few burnt garlic bits, just add to the charm of homemade herb roasted olives burrata.
What to serve with this recipe
Herb roasted olives burrata is a star on its own, but pairing it with crusty bread like focaccia, ciabatta, or a fresh baguette makes it even better. Sometimes, I throw together a simple salad with cucumber, tomatoes, and a splash of lemon to keep things fresh. Actually, for an extra Mediterranean spread, you could whip up the Viral Loaded Mediterranean Flatbread as a colorful companion.
How to store and reheat
If you have leftovers (rare in my house!), store the olives and burrata in an airtight container in the fridge. The cheese might firm up, but you can gently reheat everything in a low oven (300°F for about 10 minutes) to bring back some of that creamy texture. Just be careful not to overheat or the burrata will lose its lovely ooze—honestly, a little messiness is part of the fun with herb roasted olives burrata anyway!
Print
Best Herb Roasted Olives Burrata Recipe for a Delightful Appetizer
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A warm and flavorful appetizer featuring mixed olives roasted with herbs and garlic, paired with creamy burrata cheese and served with toasted bread.
Ingredients
2 cups mixed olives, pitted
1 small yellow onion, peeled and thinly sliced
1 sprig fresh rosemary
3 sprigs fresh thyme
Peels of 1 medium lemon
½ teaspoon red pepper flakes
⅔ cup extra virgin olive oil
2-3 balls burrata cheese, at room temperature
Fresh dill and basil for garnish
1 loaf bakery bread such as focaccia, ciabatta, or baguette, sliced and toasted
Instructions
Preheat the oven to 450°F.
Remove the burrata from its liquid and place it on a paper towel to dry.
Drain the olives from any oil or brine.
Slice or roughly chop half of the olives, leaving the other half whole to create a mix of textures.
In an oven-safe dish, combine the olives, garlic, onion, rosemary, thyme, lemon peels, and red pepper flakes.
Pour the olive oil evenly over the top.
Bake for 30 minutes until fragrant, the oil is sizzling, and the garlic turns golden.
Stir the olives halfway through baking, around the 15-minute mark.
After baking, nestle the burrata into the olives and gently break it open to reveal the creamy center—take care to avoid the hot oil.
Garnish with fresh dill and basil.
Serve immediately with toasted slices of focaccia, ciabatta, or baguette and a spoon for scooping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2
- Sodium: 550
- Fat: 28
- Saturated Fat: 7
- Unsaturated Fat: 18
- Carbohydrates: 8
- Fiber: 3
- Protein: 6
- Cholesterol: 15
FAQ
Can I use different types of olives?
Yes, you can mix green and black olives for variety—whatever you love works best in herb roasted olives burrata.
Is there a substitute for burrata?
If you can’t find burrata, fresh mozzarella is a good alternative, though it won’t be as creamy.
Can I make this ahead?
You can roast the olives in advance, but add the burrata just before serving for the best texture.
Is this recipe spicy?
It has a gentle kick from red pepper flakes, but you can adjust to taste.
What bread is best?
Focaccia, ciabatta, or baguette all work beautifully with herb roasted olives burrata.
Herb roasted olives burrata is the kind of dish that brings people together—messy, fragrant, and absolutely delicious. Even if the garlic gets a little too golden or the burrata oozes more than expected, that’s all part of the charm. Try it as an appetizer or a cozy snack on a lazy weekend. For more Mediterranean inspiration, check out our Loaded Mediterranean Flatbread. And for new ideas every week, follow us on Pinterest!
