Recipe for Herbed Burrata & Roasted Pepper Medley

By Laurie Richardone

Ingredients:

(Serves 4)

For the Roasted Peppers:

4-6 assorted peppers, red or yellow

1 tbsp olive oil

2 cloves garlic, roasted & sliced

Salt, to taste

For the Dressing:

1 small shallot, finely chopped

Salt, to taste

1 tbsp white balsamic vinegar

2–3 tbsp olive oil

Fresh chopped herbs, basil, mint, or other

Roast the Peppers:

Preheat your oven to 450°F (230°C).

Place the whole peppers on a baking sheet and roast until they are blackened and blistered on all sides, about 40–45 minutes. Tip: You can also roast the peppers on a grill or in a toaster oven for similar results.

Steam & Peel:

Transfer the charred peppers to a plastic bag or cover them in a bowl with a plate or plastic wrap. Let them steam for 15 minutes — this helps loosen the skin. Once cool enough to handle, rub off the charred skin using your hands or gently scrape with a knife.

Remove seeds and stems, then roughly chop the peppers. Garlic can be roasted separately to prevent burning.

Season the Peppers:

In a bowl, combine the chopped peppers with 1 tbsp olive oil, roasted garlic, salt, and a dash of vinegar. Taste and adjust seasoning as needed.

Make the Dressing:

In a small bowl, combine the finely chopped shallots, salt, and vinegar. Let sit for 5 minutes to mellow.

Whisk in olive oil, then stir in the chopped herbs. Taste and adjust seasoning.

Plating:

For a neat presentation, place a 3-inch cookie cutter on each plate and fill with a layer of seasoned roasted peppers. Gently top with burrata, then spoon the herbed dressing over it.

Remove the ring mold and serve immediately.

Laurie Richardone is a seasonal gluten free chef and certified health coach.

To work with Laurie, visit LaurieRichardone.com