Smashed Olives and Burrata

The end of the school year and looming summer break is very much on my mind. In two weeks or so, the children will descend on the house, making a mess of my kitchen at all hours of the day and night, begging for Starbucks runs and money for fast food.

My kids told me they are after a ’90s’ summer which basically means they plan to wander thrift shops every day and want me to turn off LIFE360. I’ve been thinking about their request, and while I have no intention of setting them free in town without LIFE360, I’m thinking a good dose of 90’s parenting would do us all good.

They don’t know this yet, but I’m giving them a list of chores, written down on a piece of paper (instead of texted), left out on the kitchen counter to discover when they wake up. And since wifi wasn’t a thing in the 90s, it can be turned off until those chores get done. I also think its time they learn to make a dinner or two. I spent the 90s grocery shopping for my mother (who admittedly hated it while I loved it), but with three teenagers living at my house, there’s no time like the present to teach some life skills. They can choose the recipe, but we’ll shop and cook together. I’m sure they’ll be thrilled!

In all seriousness, I really do love summer break. The pace of life slows down a tiny bit and the weight of nonstop schoolwork, sports and activities lifts a little. The kids are in and out much more as my oldest started driving with my middle right behind him. Their friends come and go and I try to keep snacks, drinks and popsicles stocked and at the ready.

And for the nights when the adults need a hot second on the back patio amongst the chaos of long summer days. Maybe the kitchen is trashed, the tv is on too loud and its too hot to cook. Because there are definitely those days. This is when you throw together the happiest little appetizer perfect for a couple of tired adults at the end of a summer day. Perfect for happy hour with girlfriends, or if you’re charged with bringing an appetizer to a cookout anything that combines burrata cheese and salty olives is going to be a win.

Creamy decadent burrata cheese is piled high with tangy salty marinated olives and fresh herbs. Scooped onto freshly toasted baguette, there’s truly nothing better on a summer night. Perfectly paired with a crisp glass of ice cold sauvignon blanc or your favorite rose wine, this is the snack (or maybe meal) of the summer.

Smashed Olives and Burrata

• 4 ounces burrata cheese

• 1/2 cup Castelvetrano pitted olives, smashed

• 2-3 tablespoons extra virgin olive oil

• Zest and juice of small lemon

• 1-2 tablespoons hot honey

• Pinch red pepper flakes

• 8-10 basil leaves, torn

• 2 tablespoons flat leaf parsley, minced

• Kosher salt and black pepper

• Baguette

Start by smashing the olives with the base of a juice glass to gently flatten and slightly break apart the olives. Transfer them to a small bowl and drizzle with olive oil. Zest the lemon over the olives, then slice the lemon and squeeze the juice into the bowl. Drizzle hot honey along with a pinch of red pepper flakes on the olives. Finally, add the torn basil to the olives. Give the bowl a gentle mix to combine the ingredients, then set aside for 10 to 20 minutes.

Slice and toast the baguette anyway you prefer. I like to lightly butter the bread and toast under a broiler in the oven. The bread toasts quickly, so keep an eye on it, usually just a minute or two max. Remove the tray, flip the bread over, coating the second side in a light smear of butter and toast again.

To assemble, arrange the burrata cheese in a shallow bowl, very gently breaking apart. Spoon the marinated olives over the cheese and garnish with the minced flat leaf parsley, a pinch of Kosher salt and black pepper. You can also drizzle a little more olive oil or hot honey as a garnish if you want a little extra punch of flavor.

Use a spoon to scoop a bit of burrata and marinated olives onto sliced baguette. Enjoy!