Burrata is often thought of as a warm weather cheese, something to be enjoyed alongside summer kissed tomatoes, fruity olive oil, and ribbons of deep green basil. In the colder months my favourite way to serve burrata, an Italian cheese so fresh it literally oozes cream, is alongside roasted sweet red peppers and garlic cloves. You could roughly chop the red peppers with some pitted Kalamata olives once they are roasted and pile them on top of burrata capped crostini if serving as an appetizer, serve piled high on a platter with cornicons and pickled onions. Appearing as they are in the recipe I like to pick the whole thing up to eat it, after all this is an open-faced sandwich of sorts. Experiment with other roasted vegetables and herbs; zucchini is wonderful with chopped mint added at the end as well as a small spritz of lemon juice.
roasted red pepper and burrata open faced sandwich:
(makes 4 open faced sandwiches, enough for 2 people as an entree)
roasted red peppers:
4 sweet red peppers, cut into 1 inch strips
1 head of garlic, the base cut off and separated into individual cloves (the paper should still be on the garlic)
6 sprigs of fresh thyme
2 Tbsp. olive oil
Kosher salt and cracked black pepper
Toss all of the ingredients together and roast at 375 degrees for 45 minutes, stirring the peppers around once or twice throughout to ensure even roasting.
Half of a baguette, sliced through the middle and then vertically to create 4 flat pieces of bread
Olive oil, for toasting the bread
1 250 g ball of burrata, taken out of its little plastic pouch
1 recipe for roasted red peppers
Extra kosher salt and cracked pepper
1. Drizzle the baguette slices with olive oil and broil until the bread becomes golden brown and crusty.
2. Spread the burrata evenly amongst the sandwiches and pile the roasted red peppers on top adding kosher salt and roughly cracked pepper as needed.
This shoegazey dancey dark little song is highly recommended as listening material when roasting red peppers, walking around autumn neighbourhoods and kicking leaves, and when getting ready to go out to a fancy restaurant in your new black velvet dress. In short, it’s the perfect weird pop obsession for a sea dense foggy week in October.
Seapony – Nobody Knows