Ingredients
Infused Olive Oil
- 1/2 cup extra virgin olive oil
- 2 sprigs fresh rosemary (use less for a subtler flavor)
- 2 cloves garlic, smashed
- 2 tablespoons thinly sliced lemon zest (from about 1 lemon)
- 1-2 sprinkles black pepper
Main Ingredients
- 4 balls fresh burrata cheese, at room temperature
- 2 pounds salami, thinly sliced
- Marcona almonds, for serving
Instructions
- Infuse the Olive Oil: In a small skillet, heat the olive oil along with the smashed garlic cloves and fresh rosemary sprigs. Cook, stirring occasionally, until the garlic turns golden, about 5 minutes. Add the thinly sliced lemon zest and cook for an additional minute until the zest is lightly fried and fragrant. Remove from heat and season the infused oil with 1 to 2 sprinkles of black pepper.
- Prepare the Serving Platter: Break the balls of burrata into bite-sized pieces and arrange them in a shallow serving bowl or platter. Neatly arrange the thinly sliced salami around the burrata, along with a scattering of Marcona almonds for texture and flavor contrast.
- Assemble and Serve: Drizzle the lemon pepper infused olive oil generously over the burrata, salami, and almonds. Add additional black pepper to taste. Serve immediately alongside your choice of crackers or crusty bread for a delicious appetizer experience.
Notes
- Use fresh burrata at room temperature for the best creamy texture and flavor.
- Adjust the amount of rosemary and black pepper according to your preference for intensity.
- Marcona almonds add a nice crunchy texture but can be substituted with any toasted almonds if unavailable.
- Serve with crusty bread or crackers to soak up the infused olive oil.
- To make it more colorful, garnish with a few fresh herb leaves such as basil or more rosemary if desired.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Italian
