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Fried Bread topped with Burrata cheese and Castelvetrano olives on a plate

Fried Bread with Burrata and Castelvetrano Olives Recipe

A simple yet elegant appetizer, this recipe features crusty fried bread rubbed with garlic, topped with creamy burrata, briny Castelvetrano olives, and fresh oregano.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Fried Bread
  • 8 slices Country bread sourdough or ciabatta, cut into 1/2-inch-thick slices
  • 2 tbsp Olive oil plus more for frying
  • 1 Garlic clove halved
  • to taste Coarse sea salt
To Serve
  • 8 ounces Burrata cheese two 4-ounce balls
  • 1/4 cup Castelvetrano olives pitted and roughly chopped
  • 2 tbsp Fresh oregano leaves for garnish
  • to taste Flaky sea salt and freshly ground black pepper
  • 1 tsp Aleppo pepper for garnish (optional)

Equipment

  • Cutting board
  • Knife
  • Large skillet

Method
 

Main Instructions
  1. Lightly brush bread slices with olive oil, then rub each side with a halved garlic clove, and season generously with coarse sea salt.
  2. In a large skillet, heat a generous drizzle of olive oil over medium heat. Fry the seasoned bread slices for 2-3 minutes per side until golden brown and crispy.
  3. Arrange the warm fried bread on a serving platter. Tear the burrata over the bread, then scatter with chopped Castelvetrano olives and fresh oregano leaves. Finish with flaky sea salt, freshly ground black pepper, and an optional sprinkle of Aleppo pepper.

Notes

Serve immediately while the bread is warm and the burrata is slightly softened for the best experience.