Homemade Burrata with Peperonata & Tomatoes
This Homemade Burrata with Peperonata & Tomatoes is a stunning dish featuring creamy, fresh burrata cheese paired with sweet and savory peperonata (an Italian bell pepper stew) and juicy tomatoes. The soft burrata contrasts beautifully with the rich, slow-cooked peppers, making this dish perfect as an appetizer, side, or part of an antipasti platter.
Ingredients:
(Makes 2 burrata balls)
8 oz (225g) fresh mozzarella curd (or store-bought mozzarella)
¼ cup heavy cream
¼ teaspoon salt
Hot water for stretching the cheese
For the Peperonata:
2 tablespoons olive oil
1 small red onion (thinly sliced)
3 bell peppers (red, yellow, orange; thinly sliced)
2 cloves garlic (minced)
1 tablespoon red wine vinegar
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon sugar (optional, to balance acidity)
½ teaspoon dried oregano
¼ teaspoon red pepper flakes (optional, for heat)
For the Tomato Salad:
1 cup cherry tomatoes (halved)
1 tablespoon olive oil
1 teaspoon balsamic vinegar
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup fresh basil leaves
Instructions:
1. Make the Burrata:
1. Heat water to 175-180°F (80°C) (not boiling).
2. Place mozzarella curds in hot water for 5 minutes, until soft and stretchy.
3. Stretch and knead the curd, shaping it into a flat disc.
4. Mix heavy cream with salt and spoon into the center of the disc.
5. Fold the edges over, forming a pouch, and pinch closed.
6. Submerge in ice water to set while preparing the peperonata.
2. Make the Peperonata:
1. Heat olive oil in a pan over medium heat.
2. Add onion and cook for 2 minutes, until softened.
3. Stir in bell peppers, garlic, salt, pepper, oregano, and red pepper flakes.
4. Cook for 10-15 minutes, stirring occasionally, until peppers are soft.
5. Stir in red wine vinegar and sugar. Cook for another 2 minutes.
6. Remove from heat and let cool slightly.
3. Prepare the Tomatoes:
1. Toss cherry tomatoes with olive oil, balsamic vinegar, salt, and pepper.
2. Let sit for 5 minutes to marinate.
4. Assemble & Serve:
1. Place the burrata in the center of a serving plate.
2. Arrange peperonata and marinated tomatoes around it.
3. Garnish with fresh basil and a drizzle of olive oil.
4. Serve with toasted bread or crostini.
Nutritional Information
(Per Serving – Approx. 4 Servings)
Calories: ~320
Protein: ~12g
Carbohydrates: ~18g
Fat: ~22g
Fiber: ~4g
Sugar: ~8g
Notes & Variations:
Short on Time? Use store-bought burrata instead of making it from scratch.
Peperonata Twist: Add capers, olives, or anchovies for extra depth.
Make it a Meal: Serve with grilled chicken or prosciutto.
Storage: Store leftover peperonata in an airtight container for 3-4 days.
Total Time:
Prep Time: 15 minutes
Cook Time: 20 minutes
Cheese-Making Time: 10 minutes
Total Time: 45 minutes