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  • Olive Magazine

    CHEESE PLEASE!

    May 13, 2020 2 minutes
    Recipes JANINE RATCLIFFE Photographs STUART OVENDEN

    Burrata with sweet and sour spring veg

    15 MINUTES + COOLING SERVES 4 | EASY

    We’ve used rich burrata  for this recipe, but any creamy fresh cheese (including mozzarella, ricotta or even young rindless goat’s cheese) would work. Serve with crusty bread.

    12, scrubbed and halved lengthways100g100g, halved lengthways3, cut into 2cm lengths on the diagonal16, halveda small handfulto serve

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