Burrata with anchovies, grated tomato & arugula
A simple Mediterranean starter of creamy organic burrata topped with Greek monastery olive oil, Mediterranean anchovies, grated ripe tomato, fresh arugula, cracked pepper, and stylish breadsticks.
What you need
How Maurice does it
- 1
Place the burrata balls on a serving plate and let them come to room temperature for a few minutes.
- 2
Cut the burrata open with a knife to reveal the creamy interior.
- 3
Drizzle the burrata generously with the Greek monastery extra virgin olive oil.
- 4
Arrange the Mediterranean anchovy fillets over the burrata using tongs.
- 5
Grate the ripe tomatoes directly over the burrata and anchovies.
- 6
Slice the cherry tomatoes and add them to the dish.
- 7
Grind a generous amount of black pepper over the dish.
- 8
Scatter the fresh arugula leaves on top.
- 9
Finish by placing the long breadsticks decoratively on the plate.
- 10
Serve immediately and enjoy.
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