Roasted Italian Peppers with Burrata

This is an incredibly flavorful salad or side dish that goes well with pasta or beef and a fine red wine. Burrata, that fresh mix of mozzarella and cream, has a sweetness that complements the salt, garlic, and oil of roasted peppers.
Yield 4 servings

3 large thick-walled bell peppers - green, red, or yellow
3 cloves garlic, chopped
1/4 teaspoon salt
1 1/2 tablespoons olive oil
2 teaspoons fresh lemon juice
8-ounce ball Burrata cheese
freshly ground black pepper

1 tablespoon thinly sliced basil

1 Roast peppers over a flame source or under a broiler, and clean peppers. See “Roasting Peppers" Technique. (p 173)
2 Slice peppers into chunky pieces and put in a bowl. Add garlic, salt, olive oil, and lemon to peppers. Stir and toss peppers in dressing.
3 Presentation. On serving plate, place peppers and set ball of burrata on top. Cut an “X" into top of burrata to expose its creamy interior. Drizzle remaining dressing over the dish. Top with a few grindings of black pepper. Garnish with basil and serve.

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