Burrata Peperonata Recipe

Prep and roast peppers

Preheat oven to 230°C (450°F). Core and quarter the bell peppers, remove seeds and membranes. Place cut peppers skin-side up on a rimmed baking sheet lined with foil. Drizzle 1 tablespoon olive oil and toss to coat. Roast until skins are blistered and charred in spots, about 18–22 minutes, turning once halfway through.

Steam and peel peppers

Remove tray from oven and immediately transfer peppers to a large bowl. Cover tightly with plastic wrap or a plate and let steam for 10 minutes. When cool enough to handle, peel off skins and slice peppers into 1/2-inch strips. Discard tough skins and any excess seeds.

Cook onion and garlic

In a large skillet over medium heat, warm remaining 2 tablespoons olive oil. Add thinly sliced onion and a pinch of salt; cook, stirring occasionally, until translucent and just beginning to caramelize, about 8–10 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Build the peperonata

Stir in tomato paste and cook 1 minute. Add sliced roasted peppers to the skillet, pour in white wine and sherry vinegar, then sprinkle sugar, salt, and black pepper. Reduce heat to low and simmer gently, stirring occasionally, until flavors meld and liquid thickens slightly, 6–8 minutes. Taste and adjust seasoning.

Finish with basil

Remove from heat, stir in chiffonade of basil leaves, and let peperonata cool slightly. Keep warm or bring to room temperature before serving.

Arrange burrata balls on a shallow serving platter or individual plates. Scatter halved tomatoes around and on top of the burrata.

Spoon warm or room-temperature peperonata over and around the burrata, letting some of the peppers drape over the cheese so the creamy center will mingle with the pepper mixture.

Drizzle 1 tablespoon finishing olive oil over the burrata and tomatoes. Sprinkle sea salt flakes and freshly cracked black pepper to taste. Tuck small basil leaves around the cheese for aroma and color. If desired, grate a little lemon zest over the top to brighten flavors.

Serve immediately with toasted rustic bread or crostini so guests can tear the burrata and scoop peperonata onto slices. Provide extra vinegar or olive oil at the table if desired.

Leftovers: store peperonata separately in an airtight container in the refrigerator for up to 4 days; bring to room temperature before serving. Burrata is best enjoyed fresh same day.