- 1/2 cup pitted kalamata olives
- 2 tablespoons EVOO
- 2 teaspoons red wine vinegar
- 1 clove garlic
- 12 baguette slices
- 8 ounces burrata cheese, cut into small pieces
- fresh basil, for garnishing
- Preheat oven to 425 degrees . In mini food processor, mix olives, EVOO, vinegar and garlic. Spread bread with olive mixture. Toast on parchment-lined baking sheet 10 minutes. Top with burrata and garnish with basil; season.