Burrata Artichoke & Green Tapenade
Cut the bread into small cubes and toast them in a preheated oven at 180°C for 2 to 3 minutes. Leave to cool and set aside. Place 25 g of artichokes in the centre of the plate, place half a burrata on top and add a small spoonful of green tapenade to form a quenelle. Cut the cherry tomatoes in half and put them all around the burrata, along with the bread croutons and arugula. Season with salt and pepper and add a thin drizzle of basil olive oil.
The little extra Aix&Terra
that you will need