Roasted Tomatoes, Olives & Artichoke Heart Platter
With Burrata Cheese and an African Spiced Parsley Mint Pistou
Appetizer | Serves 8
Pistous are simply a fancy way to describe anything ground into a paste. The roasted jalapeño and lemon notes in this are the hallmark of the distinct notes in some African cooking. This appetizer become even more amazing with Olivezia Milanese Gremolata olive oil.
FEATURED FLAVORS
This recipe was created by Recipe Developer & Tasting Consultant, Camine Pappas, for Olivezia. Check out her cookbook, Bling Cuisine, for more ways to use Olivezia olive oils and vinegars to enhance your dinner experience.
INGREDIENTS: MEATBALLS
🔸 2 pints cherry tomatoes or dark red heirloom small tomatoes
🔸 1 medium sized jalapeño pepper
🔸 2 T Milanese Gremolata Olive Oil just for roasting the tomatoes and jalapeño
🔸 2 t kosher salt + 1 t black pepper, divided
🔸 1 can quartered artichoke hearts drained
🔸 1 pint assorted cocktail olives
🔸 2 knobs fresh buffalo burrata cheese (available at Olivezia)
🔸 2 large handfuls of fresh Italian flat leaf parsley (about 1 ½ C whole leaves with most of stems removed)
🔸 1 handful of fresh mint leaves
🔸 1 T chunks of preserved lemon pieces*
🔸 2 large garlic cloves
🔸 ½ to ¾ C Milanese Gremolata Olive Oil (add until consistency of loose paste)
🔸 4-5 thin lemon slices for garnish
METHOD
Preheat oven to 400 degrees F.
Place all the tomatoes and the jalapeño in a baking dish lined with parchment paper. Drizzle the 2 T of Olivezia oil and 1 t kosher salt plus ½ t black pepper. Toss. Roast for 20-30 minutes or until you see a little bit of char on the tomatoes and pepper. Remove the jalapeño. Put the tomatoes in a bowl and set aside.
In a medium sized food processor, add the parsley, mint, garlic, the preserved lemon, and the roasted jalapeño with seeds removed and cut in half. Add the salt and pepper and about ¼ C of the oil. Pulse and blend. Scraping the sides after the first blending to incorporate all ingredients. Add a bit more oil. Blend again. Keep adding oil and blending until you get a very loose paste.
To assemble on a platter, alternate a line of the tomatoes (drain off most off the liquid), artichokes, olives, and cheese. Ladle the pistou across the top and dot with lemon slices. Serve with crusty bread.
*Make preserved lemon easily and get months of exceptional flavor choices. Cut 5 lemons into sixths. Place in glass baking dish. Sprinkle with 4 T kosher salt. Cover completely with water. Roast in a 250° F oven for 3. Hours. Store in an airtight jar in fridge. To use, scrape out flesh and chop soft rind. Use in dressings, soups, baking, and more.
©Recipe and Photo Copyright Camine Pappas, 2013-2023. All rights reserved.