Burrata Bowl Recipe
Creamy burrata with tomato bruschetta on toasted Italian bread, roasted peppers and balsamic glaze
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Ingredients
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Burrata and Bruschetta
Toasted Italian Bread
Roasted Peppers
Balsamic Glaze
Method
Preparation of Bruschetta
- 1
Make the Bruschetta
In a medium bowl, combine cherry tomatoes (halved), fresh basil leaves (chopped), olive oil, salt, and black pepper. Mix gently and set aside to marinate for about 10 minutes.
Toasting Bread
- 2
Toast the Italian Bread
Preheat your oven to 400°F (200°C). Spread butter on both sides of each slice of Italian bread. Place the slices on a baking sheet and toast in the oven for about 8-10 minutes, or until golden brown. Remove from the oven and rub one side of each toast with a cut garlic clove for flavor.
Roasting Peppers
- 3
Roast the Peppers
While the bread is toasting, cut the bell peppers in half and remove the seeds. Drizzle with olive oil, salt, and black pepper. Place them skin-side up on a baking sheet and roast in the oven (at the same temperature) for about 20-25 minutes, or until the skins are blistered. Remove from the oven and let cool slightly before peeling the skin off.
Making Balsamic Glaze
- 4
Prepare the Balsamic Glaze
In a small saucepan, combine balsamic vinegar and honey. Bring to a gentle boil over medium heat and then reduce to a simmer. Let it cook for about 10-15 minutes, stirring occasionally, until it thickens slightly. Remove from heat and let it cool.
Assembling the Burrata Bowl
- 5
Assemble the Bowl
On a serving platter, place the toasted Italian bread slices. Top each slice with a generous spoonful of the tomato bruschetta mixture. Tear the burrata cheese into pieces and place it over the bruschetta. Arrange the roasted peppers around the bread. Drizzle with balsamic glaze before serving.
