Burrata, Wasabi Salsa Verde And Taggish Olives
Ingredients
- 2 small balls, or 240g, of burrata cheese
- 4 slices of bread, toasted
- Extra virgin olive oil
- Two large garlic cloves
- 50g Taggiasca olives
- Zest of one lemon
- Baby wasabi leaves, for decoration
- Wasabi flowers, for decoration
Salsa Verde
- 12 large wasabi leaves & stems
- 1 bunch of chives
- 1/2 bunch sorrel
- 3 sticks of celery
- 25g Kizami wasabi
- Pinch of salt and 1 tbsp white balsamic vinegar to season
Cooking instructions
For the Salsa Verde
- Place all of the ingredients in to a juicer and process into a bowl over ice.
- Immediately chill.
- Season with a touch of white balsamic vinegar and sea salt.
To Plate
- Drizzle a little olive oil over the slices of bread and toast on a grill.
- Rub the toasted bread with a garlic clove.
- Cut both of the burrata in half, with one half for each person.
- Drizzle the toast and burrata with olive oil, add some sliced olives and a sprinkling of lemon zest.
- Spoon the salsa verde generously around the bottom of the plate so the burrata looks like it is floating.
- Garnish with the baby wasabi leaves and flowers.