Burrata with Parsley Oil, Mandarin Oranges, Pomegranate, and Toasted Almonds

Ingredients

• 8 oz burrata
• 0.25 cup almonds (roughly chopped)
• 2.5 tbsp pomegranate seeds (Source gives a range of 2–3 tbsp.)
• 2 mandarin oranges (peeled; remove any excess flesh)
• 1 cup parsley
• 0.5 cup olive oil
• 0.5 tsp salt
• water (for boiling and blanching parsley)
• toasted bread (for serving)

Steps

1. 1

   Prepare an ice bath for the parsley. Bring a pot of water to a boil.

2. 2

   Blanch the parsley in the boiling water for 15 seconds, then transfer it immediately to the ice bath.

3. 3

   Squeeze the water out of the parsley. Blend the parsley with the olive oil and salt to make the parsley oil.

4. 4

   Toast the roughly chopped almonds in a pan over medium heat, tossing and stirring frequently for 2–3 minutes, until golden and fragrant.

5. 5

   Tear open the burrata and place it on a serving plate, spreading it lightly.

6. 6

   Spoon some parsley oil over the burrata.

7. 7

   Peel the mandarin oranges, remove any excess flesh, and add the oranges to the burrata.

8. 8

   Top with the pomegranate seeds and toasted almonds, then add some more parsley oil. There will be extra parsley oil; save it for later.

9. 9

   Serve immediately with toasted bread.

Notes

The source specifies serving 4–6; 5 is used as the estimate. Parsley oil makes extra; save the remainder for later.

Nutrition per serving

• appetizer
• vegetarian
• gluten-containing
• no-bake
• holiday
• Friendsgiving
• Thanksgiving