Burrata and Pepperonata
The Inspiration…
A couple years ago I went to dinner at a new restaurant to celebrate my husband’s birthday. One of the appetizers they served was a big ball of creamy burrata cheese over a velvety pepper chutney. It was delicious and I’ve thought about it several times over the past couple years. I figured with my husband’s birthday being this month it was a great time to try to recreate it. The result is not identical to what we had that night at the restaurant, but let me tell you, it is pretty darn delicious!
This pepperonata is a mix of sweet, spicy, and tangy. Mix that with the soft creaminess of the burrata and some grilled crusty bread and I swoon. Make this for your next dinner party and I guarantee the bowl will be licked clean!!
Start by adding all of your ingredients to a medium pot on the stovetop. Start to get those cooking down over medium heat.
Sweet and hot peppers, sweet onion, garlic, tomato paste, salt, sugar, olive oil, and white wine vinegar all come together to form a luscious base for that heavenly burrata. Once the peppers have cooked down slightly, add in some butter and white wine. You’ll see the sauce will start to look a little richer and silkier. A sprinkle of fresh parsley brightens it up and adds an element of freshness.
Grill up some sliced baguettes and top with a little of both the pepperonata and the burrata. If you’ve never had burrata, you are in for a treat! The flavor is similar to a fresh mozzarella, but the inside is softer and can be scooped out with a spoon. The entire ball is edible and delicious, but that silky smooth cheese inside is my favorite!
Burrata over Pepperonata
Ingredients
- 2 lbs bell peppers, diced*
- 1 sweet onion, diced
- 3 fresno chiles, finely diced
- 3 garlic cloves, minced
- 1 TBSP tomato paste
- 1 tsp salt
- 1 tsp sugar
- 2 TBSP olive oil
- 2 TBSP butter
- 1/4 cup white wine
- 1 ball burrata
- 1/4 cup parsley, chopped
- Crusty bread
Instructions
- Add the first 8 ingredients to a medium pot over medium heat. Cook for about 25 minutes, stirring frequently. Let the vegetables cook down slightly.
- When the peppers are starting to soften and there is not much liquid left in the pan, add in the butter and white wine. Stir and let cook for about another 10 minutes.
- Take off the heat and cover the pan. Let the mixture sit until it is about room temperature.
- While the mixture cools, slice your baguette diagonally into pieces about 1 inch thick. Brush with olive oil and either grill or broil until edges are browned. Remove from heat.
- Pour pepper mixture into a serving bowl and top with the burrata and chopped parsley.
- Top each piece of bread with some pepperonata and burrata.
Notes
*I prefer to use red, yellow, or orange bell peppers. Their sweetness is enhanced while cooking and it complements the other ingredients nicely.
Nutrition Facts
Calories
94.94Fat
5.51Sat. Fat
1.92Carbs
10.49Fiber
2.55Net carbs
7.94Sugar
6.89Protein
1.65Sodium
272.9Cholesterol
6.18Nutrition information is calculated using an ingredient database and should be considered an estimate.