Herbed Burrata & Roasted Pepper Medley

Celebrate the vibrant close of summer with this rustic and elegant dish. Blistered to perfection, with the cool, creamy richness of burrata. Fresh mint and basil add an aromatic lift, making each bite a balance of warmth and freshness.

Season: Summer/ Autumn

Prep time: 15 minutes

Roast time: 45 minutes

Serves 4 ~

Ingredients

For the Roasted Peppers

• Assorted end-of-summer peppers

• 1 tbsp olive oil

• Roasted garlic, chopped

• 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 herbs ,basil, mint, chopped

Roast the Peppers

• Preheat your oven to 450°F (230°C).

• Place whole peppers on a baking sheet and roast until 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, as not to burn.

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 over the herbed dressing.

• Remove the ring mold, and serve immediately.