Apéro board – alla the lemonkitchen

Wash the cherry tomatoes under cold water. Chop them as finely as possible.
Put a saucepan over medium-high heat and add the Bertolli Salsa per Pizza Originale along with a dash of Bertolli olive oil and the chopped tomatoes. Stir in a teaspoon of cane sugar.
Stir the chutney and simmer for a few minutes, until it thickens a little. Taste and season with salt and pepper. If you want it a little sweeter, you can add a pinch of extra sugar.
Remove the tomato chutney from the heat and leave to cool briefly in a bowl.

Pickled mustard seeds

Put 2 tablespoons of mustard seeds in the juice of 1/2 lemon and soak for 10 minutes until they have filled up and become crunchy.
Put the burrata in a bowl and spread a few spoonfuls of the tomato chutney on top.
Top with the pickled mustard seeds.

Apéro board

Dress the apéro board to taste with the various grilled Bertolli vegetables and pestos, cheeses, cold cuts and fruits of your choice.
Buon appetito!

Ingredients

Apéro board
- Bertolli Peperoni – Grilled peppers
- Bertolli Carciofi – Grilled artichokes
- Bertolli Zucchine – Grilled courgettes
- Bertolli Pesto alla Genovese
- Bertolli Pesto Rosso
- Bertolli La Sfogliata Piadina
- Bertolli Pizza base or Pinsa
Tomato chutney
- 10 pc sweet cherry tomatoes
- 3 tbs Bertolli Salsa per Pizza Originale
- 1 tsp cane sugar
- 1 burrata
- Fresh figs, strawberries etc.
- Cheeses and meats to your liking
- Bertolli extra virgin olive oil, salt and pepper
Mustard seeds
- 2 tbs mustard seeds
- 1 organic lemon
- Salt and coarse ground black pepper