Simple Burrata, Roasted Peppers, Tomatoes & Basil
Serving size: 4-6
Inspired by one of my favorite dishes at Seattle’s Tutta Bella Neapolitan Pizzeria! Is this a salad? An appetizer? A light meal? Yes, yes, and yes! Using parchment paper to roast the veggies ensures virtually zero mess (making mental note to buy stock in parchment paper manufacturer). This dish is great warm or at room temperature, for a group or as an intimate dinner for two. If you can’t find burrata, substitute fresh mozzarella. Alternatively, you could smear baguette slices with goat cheese and let everyone dress their bruschetta with the roasted veggies. Either way, you will hear, “Wow, yum!” when the plate arrives to the table.
Ingredients
4 red, yellow, or orange bell peppers
1 shallot
1 pint of cherry or plum tomatoes
1 garlic clove, smashed
Pinch of sea salt
3 tablespoons olive oil, plus more to serve
2 4oz balls of burrata
Drizzle of good balsamic vinegar, such as 11-Olives
Pinch of Maldon sea salt
3 tablespoons basil, julienned
Slices of fresh or toasted baguette for serving
Directions
Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Slice the bell peppers in half lengthwise starting at the stem. Pull the two halves apart and remove the seeds. Slice peppers into ½-inch strips and pile onto the baking sheet. Remove the outer papery layer of the shallot and quarter to the size of a garlic clove. Add the whole tomatoes, smashed garlic, and a pinch of sea salt. Toss to season the veggies then drizzle with 3 tablespoons of olive oil and toss again. Spread the ingredients into a single layer on the baking sheet and roast for 35-40 minutes, stirring halfway through, until peppers are easily pierced with a fork. Set aside to cool slightly.
To serve, pile roasted veggies onto a large plate, and drizzle the veggies with syrupy balsamic vinegar. Place burrata in the center, and drizzle with fruity olive oil and a pinch of crunchy Maldon sea salt. Sprinkle basil over everything and serve.
