Instructions

• If the burrata is not already at room temperature, set the 3–4 balls out to warm while you preheat the oven to 450°F.
• In an ovenproof baking dish, combine 2 cups mixed olives, 1/3 cup extra virgin olive oil, 6 smashed garlic cloves, 1 quartered shallot, 1 quartered lemon, 2 sprigs fresh thyme, 2 sprigs fresh oregano, and a big pinch of chili flakes. Spread everything into a single layer so the garlic and shallot can brown.
• Roast, uncovered, for 20–25 minutes, until the garlic turns golden and the oil is sizzling. Carefully remove the dish from the oven.
• While the olives roast or immediately after removing the dish, dab the burrata dry of any liquid with a clean towel or paper towel. Tear or break the 3–4 balls of burrata into large pieces and place them into the hot oil and olives, nestling them so they sit in the oil.
• Let the dish sit off the heat for about 5 minutes to warm the burrata. Then drizzle 2–3 tablespoons honey over the burrata and olives, add freshly ground black pepper to taste, and scatter fresh basil and/or dill over the top.
• Serve warm with toasted bread.