A long weekend favourite in my family - a beautiful light lunch for Good Friday, an easy supper in between family catch ups or a fantastic arrival snack with a glass of prosecco if you are hosting friends over Easter. 

Includes:
Burrata (1-3 x 125g balls based on your selection)
Cherry Tomatoes*
Fresh Basil 
Pink Salt 
Kalamata Olive Sourdough 
Grampians Olive Oil 100mL

*Cherry tomatoes will be supplied to match the number of burrata. The remaining ingredients are suitable for up three balls. 

Instructions:
Roughly cut the Olive Sourdough into chunky, rustic slices. (Optional: Drizzle with olive oil and place under the grill to lightly toast if you would like to serve warm). Equally delicious served fresh within 1-2 days of pick up. Halve each of the cherry tomatoes, drizzle with olive oil and sprinkle with pink salt. Arrange on a serving plate. Roughly tear the basil leaves and scatter over the tomatoes. Place the burrata in the centre of the plate. Arrange the bread on a seperate plate or in a bowl. 

Serve immediately - pierce the Burrata to allow the creamy centre to escape and coat the tomatoes. Scoop up with the bread and enjoy! 

This is the type of dish that people will keep diving into for more so serving sizes can be difficult to specify. I would allow one ball for every 2 people for a light supper, with one loaf of bread per six people. Where serving as an arrival snack before a heavy lunch or dinner, one ball could be extended to 4-6 people.