Burrata with black olive tapenade and tomato from Sunlight and Breadcrumbs: Making Food with Creativity and Curiosity (page 73) by Renee Erickson and Sara Dickerman

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Notes about this recipe

  • Eat Your Books

    Can substitute heirloom tomatoes for beefsteak tomatoes.

  • bernalgirl on June 16, 2025

    This is a nice combination for summer — it would be even better with peak-season tomatoes. I like tapenade a little chunky and drizzled rather than dolloped so that it’s easy to enjoy every element in one bite.

  • pattyatbryce on June 12, 2025

    We liked this, but didn't love. My olives were very salty and it took away from the dish. But who doesn't love tomatoes and burrata?

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