Burrata Take Two

This time around I used the olive bar to form a blanket of savory and sweet upon which nestled the mild creamy Burrata. The chunky tapenade: a concoction of chopped Kalamata olives, sweet Peppadew (or piquant peppers), sundried tomatoes, chives, salt and pepper. A generous glug of olive oil over the plate and we were all set to spread the mixture over seedy crackers. We ate greedily while our steak and vegetables grilled and the cats watched the squirrels running across the yard and we toasted the first official day of summer.