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These Garlic Herb Roasted Olives with Burrata cheese are the easiest appetizer you can make. Herby-salty roasted olives served with warm, creamy burrata cheese and sweet honey. This is the simplest of appetizers, yet so amazingly GOOD. Serve this dish at all of your upcoming spring and summer gatherings. It’s perfect with toasted ciabatta bread for serving.
It feels so weird to say this, but the new HBH Every Day cookbook is finally out! If you’ve preordered the book, it should be arriving today (or maybe it already has?). It’s also available for purchase where all books are sold!!
You guys know that creating this book has been a 2 year plus project. So the fact that this book is finally out seems crazy! I wasn’t sure we’d ever see this day! So excited for you all to get your copies, start cooking, and love every recipe! My nerves are soo high, but so is my excitement!
I wanted to celebrate with one of the simplest appetizers you can make…and currently my favorite. You don’t even need to think to make this recipe!
The details
A while back I shared a recipe for whipped feta with olives, but this is even simpler. And depending on your taste, possibly even more delicious.
The olives are key. I used a mix of buttery green Italian olives and salty Greek kalamata olives. My two personal favorite varieties. Today we’re roasting them up with olive oil, garlic, shallots, and lemons. We’re then adding in some fresh thyme, oregano, and lots of chili flakes.
Then we’re throwing everything into the oven to roast, and basically, you’re done.
Now the burrata cheese. Burrata is mozzarella’s creamier sibling. It’s thickened cream wrapped up in mozzarella. Truly such delicious cheese.
You can find it at most grocery stores, Whole Foods, and Trader Joe’s. One thing to note…make sure the burrata is at room temperature when you serve it.
When the olives come out of the oven, break the balls of burrata in half, and nestle them into the hot oil. Let the cheese sit in the oil for 5 minutes to allow it to slowly melt, then top each ball of burrata with honey, peppers, and fresh herbs.
Serve everything up
I like to serve this with crusty, toasted ciabatta bread for scooping everything up. It’s divine (using a new word today!). Especially while everything is still warm. So delicious, and the simplicity of it all just makes the dish better.
Excited to serve this for Easter, then also throughout the summer. I love that I really don’t need to think to make it. Just combine everything, roast, and enjoy!! We loveeee simple recipes like this.
And it’s great for celebrating today’s cookbook release too!
Looking for other appetizer recipes? Here are a few ideas:
Charred Baby Bell Peppers with Burrata
Everything Ranch Cheese and Pretzel Snack Mix
Baked Buffalo Chicken Egg Rolls
Lastly, if you make these Garlic Herb Roasted Olives with Burrata, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Garlic Herb Roasted Olives with Burrata
Servings: 8
Calories Per Serving: 348 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 cups mixed olives, pitted
- 1/3 cup extra virgin olive oil
- 6 cloves garlic, smashed
- 1 shallot, quartered
- 1 lemon, quartered
- 2 sprigs fresh thyme
- 2 sprigs fresh oregano
- chili flakes
- 3-4 balls burrata cheese, at room temperature
- 2-3 tablespoons honey
- black pepper
- fresh basil and or dill, for serving
Instructions
- 1. Preheat the oven to 450° F. In a baking dish, combine the olives, olive oil, garlic, shallot, lemon, thyme, oregano, and a big pinch of chili flakes. Bake for 20-25 minutes, until the garlic turns golden and the oil is sizzling.2. Dab the burrata dry of any liquid. Pull the olives out and break the balls of burrata over the oil. Nestle the burrata into the hot oil. Let sit 5 minutes, then top with honey, black pepper, and herbs. 3. Serve with toasted bread. I love using a garlic ciabatta loaf.
I made it! The flavors were outstanding! Especially the dill, to me, made it so special. I added marinated artichoke hearts and tiny hot peppers (for my husband) which were great tweaks we enjoyed.
Overall, I do feel the recipe needs a bit more oil and olives. I also only used 2 balls of burrata.
MOST IMPORTANTLY, just trying to send a kind note to you (many of us walk on eggshells to ask or recommend anything) that 1) your recipe here states to remove
the olives. (But you never place back in and removing is unnecessary.) I think you meant
remove the herb stems? 2) this recipe is kinda a lot diff than the video. In this instance, I see the IG video is more relevant than the written one here on your blog.
THANK YOU for entertaining my comments. I will make this again according to my own adjustments and notes!!! Also, my family loved this as well so it’s a home run! (Meaning, not just me as a foodie!!!)
Hi Michelle,
Happy Monday!! Thanks a lot for trying this recipe and your comment, I love that it was enjoyed! Sorry for any confusion here, I don’t mean to actually remove the olives from the baking dish, you are just removing them from the oven and adding the burrata. I hope this makes more sense:) xT
Could Mozzarella balls or slices be used instead of burrata?
Hey Beth,
Sure, that should work nicely for you! Let me know if you give this recipe a try, I hope you love it! xT
This is right up my alley as I love these flavors. But why would you show garlic with skins on as if that’s how we’re supposed to make it. You cost me several minutes to clarify from your recipe here as opposed to how it looks on Instagram. I’m not a hater but I can see why you get some comments to be honest. Please consider this comment. And, I can barely fill out the form you require here bc of all the bs pop ups. I’ve bought all 3 of your books. This is becoming ridiculous.
Thanks for sharing your feedback, Michelle. So sorry for any frustration and confusion. I do like to keep the skin on garlic when roasting sometimes, but it isn’t required for this recipe:) I appreciate you ordering the cookbooks. Have a great Friday! xx
Can this be taken on a picnic say or is it best served warm ?
You could definitely take on a picnic! xT
Hi, Do you think you could substitute the oregano for rosemary or would it be too strong of a flavor? Thanks.
That would be delish I’m sure! xT
This recipe was so delicious!!! As Greeks we eat a lot of olives warmed, room temp any way possible but with the lemon wedges, herbs and Burrata it was absolutely delicious! Must try for your next get together! We dug into it so fast I completely forgot to take a picture of how beautiful it looked so definitely next time.
He Eleni! This is awesome! Thank you, love to hear this! xT
Made these this past weekend as we had friends over for dinner. These were a 5+ star hit! It’s almost hard to believe this appetizer is so easy to make and yet looks so beautiful when serving it. This will be my go to appetizer from here on. Thanks for another great recipe!
Hey Grace,
Fantastic!!🍒🍉 I appreciate you making this recipe and sharing your comment, so glad to hear it was a winner! xx