Easy Burrata with Peperonata and Tomatoes
This easy recipe combines creamy burrata with a vibrant peperonata made from sautéed bell peppers, cherry tomatoes, and fragrant herbs. Perfect as an appetizer or light meal, this dish is served with crackers or toasted bread for effortless dipping and scooping.
Equipment
- Medium skillet
- Serving plate or platter
Ingredients
- ⅓ cup extra-virgin olive oil
- 3 red, yellow, or orange bell peppers seeded and thinly sliced
- 2 cups cherry tomatoes
- 2 garlic cloves smashed
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh oregano leaves
- 1 tablespoon balsamic vinegar
- Pinch of crushed red pepper flakes
- Pinch of kosher salt
- 8 ounces burrata cheese
- Fresh basil leaves for garnish
- Crackers or toasted bread for serving
Instructions
- Warm a medium skillet over medium heat. Add the olive oil, sliced bell peppers, cherry tomatoes, smashed garlic, thyme, oregano, balsamic vinegar, crushed red pepper flakes, and a pinch of salt. Stir everything together and cook for about 15 minutes, or until the peppers are tender and the garlic is aromatic. Remove from heat.
- Place the burrata on a serving platter, then spoon the cooked peperonata mixture around the cheese. Garnish with fresh basil leaves and serve alongside crackers or toasted bread.
Notes
- For the best flavor, use a mix of colorful bell peppers.
- To save time later, make a double batch of peperonata and store it in an airtight container in the fridge for up to 1 week. Use it as a topping for sandwiches, or a cheese board, or even toss it with plain pasta for a quick dinner.
- Burrata can be substituted with fresh mozzarella if needed, though the creamy texture of burrata is recommended.
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