Burrata with Roasted Peppers
This is such a simple appetizer but so elegant and delicious. You and your guests will marvel over the flavors. The key is to use the right ingredients. Be very picky about using a quality aged balsamic and handmade burrata. The sweet and tangy of the vinegar and the creamy burrata paired with the peppers is delightful but the vehicle to your mouth makes the difference as well. Use well made sourdough cut into small bites and charred slightly. All of these elements are perfect together!
Burrata and Roasted Peppers
A simple rustic appetizer highlighted with flavors of aged balsamic and creamy burrata.
Ingredients
- 2 red, yellow or orange bell pepper or one of each)
- 1-2 tbsp extra virgin olive oil, enough to coat the peppers
- 1/2 tsp kosher salt
- 1 ball of handmade burrata cheese try an Italian market
- drizzle of good quality aged balsamic vinegar
- 3-4 slices sour dough boule, cut into bite size after grilling
- chopped fresh basil for garnish
Instructions
- Cut peppers into large 2 in strips. Toss with olive oil until coated. Sprinkle with salt and roast in a 400 °Foven until brown on the edges and skin is bubbly. About 15 minutes.
- Heat a cast iron skillet on the stove top to medium high. Brush bread with olive oil and grill until charred around the edges. Cut into bite size pieces.
- Arrange burrata, peppers and bread on a platter. Drizzle balsamic over peppers. Serve with a crisp white wine.