Burrata and Roasted Peppers
A simple rustic appetizer highlighted with flavors of aged balsamic and creamy burrata.
Prep Time 5 minutes mins
Cook Time 19 minutes mins
Course Appetizer
Cuisine American
- 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
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.
Keyword balsamic, burrata, roasted peppers, sourdough