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recette, facile, burrata, Sriracha



- ½ cup diced heirloom tomatoes
- 1/3 cup coarsely chopped kalamata olives
- 1/3 cup coarsely chopped green olives
- 1/3 cup crushed pistachios
- 2 tbsp finely chopped basil
- 2 tbsp. tablespoons olive oil
- 250 g mozzarella di bufala cheese
- 1 cup balsamic vinegar
- 1/3 cup Firebarns sriracha
- 2 tablespoons honey
- 50 ml olive oil
- Salt and pepper to taste
- One baguette
- Cold cuts to taste (optional)


- In a saucepan, combine the balsamic vinegar, Firebarns sriracha and honey and mix well. Bring to a boil, reduce heat and reduce by half. Remove from heat and let cool;

- In a bowl, combine tomatoes, olives, pistachios and basil. Season with salt and pepper and set aside;

- Serve the mozzarella di bufala with the olive mixture, olive oil and a drizzle of balsamic reduction.

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