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.
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.
4 servings