Roasted bell peppers with burrata
These roasted bell peppers with burrata are a feast on your plate and in your mouth! The peppers need some time in the oven, but it is more than worth the wait. The flavors of the sweet peppers and creamy burrata complement each other perfectly, and the pine nuts and fresh basil give the dish extra Italian flair.
Ingredients · Servings 4
- 4 slices of sourdough bread
- 8 red bell peppers
- 2 large balls of burrata
- 100 g pesto
- 40 g pine nuts
- 3 sprigs of fresh basil
- Salt and pepper
- Olive oil
- Grill pan or contact grill
Method · 50 min
- Preheat the oven to 225 degrees (top and bottom heat).
- Halve the bell peppers and remove the cores. Place them cut-side up on a baking sheet lined with parchment paper. Drizzle with a little oil and then slide them into the oven. Roast the peppers for about 40–45 minutes, until the vegetables turn black.
- Next, place the bell peppers in a sealed plastic bag (or freezer bag) and leave them on the counter for a moment. After just under half an hour, the skin can be peeled off the peppers very easily. Place the roasted bell peppers on the plates.
- Divide the burrata and pesto over the bell peppers.
- Toast the bread in a grill pan or in the toaster.
- Briefly toast the pine nuts in a dry frying pan.
- Sprinkle the pine nuts over the roasted bell peppers. Season with salt and pepper and garnish with fresh basil and a little olive oil. Serve with the bread.
The nutritional values on this website are calculated automatically and therefore serve solely as an indication.
