Recipe: Burrata with Marinated Olives & Smoked Salmon Dip

Burrata with Marinated Olives 

INGREDIENTS: 

• ¼ cup Castelvetrano olives, roughly chopped
• 1 tablespoon olive oil
• Zest of one lemon
• ½ lemon, juiced
• Drizzle of hot honey 
• 1 pinch red pepper flakes
• Flaky sea salt and pepper
• 2 (4 oz) balls of burrata 
• 1 teaspoon fresh thyme leaves

INSTRUCTIONS:

1. In a small bowl, toss the olives with olive oil, lemon zest, lemon juice, hot honey, red pepper flakes, flaky salt, and freshly ground black pepper. Set aside. 
2. On a small serving platter, tear the burrata into pieces and top with the marinated olive mixture. 
3. Drizzle with a bit more hot honey and sprinkle the fresh thyme leaves on top. 
4. Serve with grilled bread or crackers. 

Smoked Salmon Dip 

INGREDIENTS: 

• 8 oz smoked salmon 
• 8 oz cream cheese, softened 
• 1/2 cup plain Greek yogurt 
• ¼ cup fresh dill, chopped
• 1 garlic clove, grated
• 2 tablespoons capers, rinsed 
• 2 tablespoons shallot, minced
• ½ lemon, zested and juiced
• ¼ teaspoon fresh ground black pepper 
• 1 pinch sea salt
• 2 dashes of hot sauces

INSTRUCTIONS:

1. In a food processor, add half the smoked salmon, cream cheese, and Greek yogurt, and process until smooth. 
2. Add the remaining salmon and the rest of the ingredients and pulse until not completely smooth. 
3. Taste and add more lemon juice, pepper, or salt if needed. 
4. Serve with veggies, crostini, or crackers.