This Burrata with Roasted Peppers and Basil Oil is a simple yet luxurious appetizer that highlights creamy burrata cheese, sweet roasted bell peppers, and aromatic basil oil. The dish is elevated with a drizzle of balsamic glaze, fresh basil leaves, and toasted bread for the perfect balance of creaminess, smokiness, and freshness. This is an ideal starter for a Mediterranean-inspired meal or a light summer dish.
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Preheat the oven to 400°F (200°C).
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Cut the bell peppers in half, remove the seeds, and place them on a baking sheet, skin-side up.
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Drizzle with olive oil, season with salt and black pepper.
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Roast for 20-25 minutes, or until the skins are charred and blistered.
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Transfer the peppers to a bowl and cover with plastic wrap for 10 minutes to steam.
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Peel off the skins and slice the peppers into thin strips.
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Blend fresh basil, olive oil, garlic, salt, and black pepper in a small blender or food processor until smooth.
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Strain the oil through a fine sieve for a silky consistency.
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Place the burrata in the center of a serving plate.
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Arrange the roasted pepper strips around the burrata.
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Drizzle the basil oil over the burrata and peppers.
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Drizzle balsamic glaze over the top for extra flavor.
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Sprinkle with toasted pine nuts and garnish with fresh basil leaves.
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Finish with a crack of black pepper.
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Serve immediately with toasted bread or crostini on the side.
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Slice into the burrata and enjoy the creamy, flavorful goodness!
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For extra smokiness, grill the peppers instead of roasting them in the oven.
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If you don’t have a blender, finely chop basil and mix it into olive oil for a rustic touch.
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Pair with a crisp white wine like Sauvignon Blanc or a light Pinot Grigio for an elegant experience.
Ingredients
Directions
-
Preheat the oven to 400°F (200°C).
-
Cut the bell peppers in half, remove the seeds, and place them on a baking sheet, skin-side up.
-
Drizzle with olive oil, season with salt and black pepper.
-
Roast for 20-25 minutes, or until the skins are charred and blistered.
-
Transfer the peppers to a bowl and cover with plastic wrap for 10 minutes to steam.
-
Peel off the skins and slice the peppers into thin strips.
-
Blend fresh basil, olive oil, garlic, salt, and black pepper in a small blender or food processor until smooth.
-
Strain the oil through a fine sieve for a silky consistency.
-
Place the burrata in the center of a serving plate.
-
Arrange the roasted pepper strips around the burrata.
-
Drizzle the basil oil over the burrata and peppers.
-
Drizzle balsamic glaze over the top for extra flavor.
-
Sprinkle with toasted pine nuts and garnish with fresh basil leaves.
-
Finish with a crack of black pepper.
-
Serve immediately with toasted bread or crostini on the side.
-
Slice into the burrata and enjoy the creamy, flavorful goodness!
-
For extra smokiness, grill the peppers instead of roasting them in the oven.
-
If you don’t have a blender, finely chop basil and mix it into olive oil for a rustic touch.
-
Pair with a crisp white wine like Sauvignon Blanc or a light Pinot Grigio for an elegant experience.