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Pãozinhos Recheados com Queijo e Presunto - Receita Irresistível
Pãozinhos Recheados com Queijo e Presunto - Receita Irresistível
30 min
Mediterranean Encounter: Burrata, Olives, and Golden Bread
A vibrant appetizer with the creaminess of burrata, the freshness of olives, and the crunch of artisanal bread.
RS
Por
Equipe Receita Solta
Prep Time15 min
Cook Time10 min
Servings4 servings
DifficultyEasy
Calories420 kcal
Resumo para quem tem pressa
"A rustic antipasto dish where thick slices of sourdough bread toasted in a skillet are topped with fresh burrata balls torn by hand. Topped with crushed Castelvetrano green olives, lemon zest, and olive oil."
Discover an explosion of flavors and textures in this simple and elegant dish. Perfect for appetizers or a light and sophisticated lunch, combining the richness of burrata with the saline and citrus touch of olives.
O Que Você Precisa Saber
- Crushed Castelvetrano green olives release aromatic oils and retain a meaty, buttery texture. - Sourdough artisan bread toasted in olive oil forms a crispy crust that supports the fluid filling of the burrata. - The creamy stracciatella from the inside of the burrata contrasts with the citric acidity of the lemon and olive oil.
Ingredients
Ingredients: The Mediterranean Heart
- 2 balls (approx. 125g each) Fresh burrata
- 1 cup (pitted) Castelvetrano Olives
- 4 thick slices Artisanal bread (ciabatta or sourdough)
- 4 tablespoons (+ for serving) Good quality extra virgin olive oil
- 1 unit (juice and zest) Limão siciliano
- 2 tablespoons (chopped) Fresh parsley
- 1 tablespoon (chopped, optional) Fresh basil
- 1/4 teaspoon (optional) Chili flakes
- a gosto Flaked sea salt
- a gosto Freshly ground black pepper
Instructions
Instructions: Da Cozinha à Mesa em Minutos
1
Prepare the Smashed Olives: On a board, place the pitted Castelvetrano olives. Use the palm of your hand or the side of a wide knife to crush them gently, releasing their flavor and texture. Transfer to a medium bowl.
2
Season the Olives: Add to the crushed olives 2 tablespoons of extra virgin olive oil, the juice of half a lemon, and the lemon zest. Incorporate the chopped parsley and, if desired, the basil and chili flakes. Mix well and adjust the salt and pepper to taste. Set aside.
3
Prepare the Crusty Bread: Heat a large skillet over medium-high heat. Drizzle the bread slices with the remaining 2 tablespoons of olive oil. Toast the bread for about 2-3 minutes per side, until golden and crispy. Alternatively, bake in a preheated oven at 180°C for 5-7 minutes.
4
Assemble the Dish: On a serving plate, position the toasted bread slices. Gently tear the burrata balls with your hands and distribute over the bread. The professional technique is to tear to enhance the creamy interior texture and rustic presentation.
5
Finish and Serve: Cover the burrata and the bread with the crushed and seasoned olives. Drizzle generously with a drizzle of good quality extra virgin olive oil, finish with some lemon zest and a little more fresh herbs. Serve immediately to enjoy the contrast of temperatures and textures.
Equipe sua Cozinha
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Chef Tips
- Remove the burrata from the refrigerator 20 minutes before assembling so the creamy center reaches room temperature.
- Crush the olives with the side of a large chef's knife instead of chopping to create rustic pieces.
- Finish with grains of sea salt flakes and lemon zest just at the exact moment of taking to the table.
Variations
- Add fresh purple basil leaves and warm confit cherry tomatoes over the assembly of the dish. - Sprinkle toasted pine nuts or coarsely chopped pistachios to add buttery crunch on top. - Add thin fillets of canned anchovies over the olives for a salty touch and powerful umami.
Substitutions
- Castelvetrano olives can be substituted with pitted green gordal olives or black azapa olives. - Sourdough bread can be replaced by thick slices of artisanal ciabatta, French baguette, or Italian bread. - Fresh burrata can be replaced by fresh buffalo mozzarella cheese torn with a little heavy cream.
How to Store
Consume immediately after assembling with the bread still crusty and warm. Leftovers of the seasoned olive mixture can be stored in a glass jar with olive oil in the refrigerator for up to 7 days.
Can You Freeze It?
Freezing fresh burrata is completely inadvisable, as the internal free water forms ice crystals that break the soft texture, leaving the cheese grainy and watery.
What to Serve With
Pairs perfectly with a glass of dry white Vermentino wine, Provence rosé wine, brut sparkling wine, and fresh arugula salad.
Frequently Asked Questions
What are Castelvetrano olives and why are they recommended?
They are green olives originating from Sicily with a vivid emerald-green color, extremely fleshy and crunchy pulp, and a mild buttery flavor with a low bitterness level.
Why should you tear the burrata with your hands instead of cutting it with a knife?
Tearing with your hands preserves the rustic layers of the outer mozzarella mantle and allows the creamy stracciatella filling to flow naturally over the cracks of the toasted bread.
How to toast artisanal bread while keeping the inside soft?
Cut thick slices of at least 2 cm, brush with olive oil, and toast in a very hot cast-iron skillet for 2 minutes on each side until the crust is golden without drying the crumb.
Does the red pepper flake make the appetizer too spicy?
The amount of 1/4 teaspoon brings only a subtle background heat that cuts through the rich dairy fat of the burrata without overpowering the palate.
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