Soft, creamy cheese on a thick cream of oven-roasted red peppers and tomatoes, with peppery arugula and grissini sticks. Sweet, smoky and creamy in the same bite.
⏱ 40 min🍽 4 servings 🌍 Mediterranean👩🍳 Afoona🧩 3 parts
Arrange the peppers and tomatoes on a baking sheet.
Baking pan
2
Roast the peppers and tomatoes whole in a hot oven (230°C / 445°F) 25 minutes, turning, until the skin is blackened and the flesh completely soft.
⚙ Oven roastingOvenBakeware
💡Give it room in the pan: crowded vegetables steam instead of browning.
3
Transfer to a bowl, cover tightly and leave 10 minutes.
Bowl
💡The steam in the covered container separates the skin from the flesh, so it comes off easily. Don't rinse under water: the smoky flavor washes away with it.
4
Peel off the charred skin, remove the stem and seeds from the peppers and drain off the liquid.
Colander
5
Grind the roasted vegetables in a food processor with the garlic, olive oil, vinegar and paprika, to a coarse spread, not completely smooth, and season with salt.
⚙ Grinding in a Food ProcessorFood processor
💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
6
Serve at room temperature with a little olive oil on top.
For the Salad Dressing
7
In a small bowl, whisk the oil, lemon juice and salt until smooth.
Bowl
To assemble
8
Take the burrata out of the fridge 20 minutes before serving.
💡Cold burrata straight from the fridge loses its creamy center. 20 minutes out of the fridge brings it back.
9
Pour a circle of pepper cream onto each plate and place half a burrata in the center.
10
Toss the arugula with the dressing and place it next to the burrata.
11
Finish with black pepper and the grissini sticks.
359calories
12 gprotein
10 gcarbs
30 gfat
● protein 13%● carbs 12%● fat 75%
Per serving (237 g), of 4 servings
For the Roasted Pepper Spread · For the Salad Dressing · To assemble ·
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Arugula: measured in cup in this recipe: 1 cup = 20 g · 28 kcal per 100 g · More about Arugula →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Bread: measured in pieces: one ≈ 250 g · 264 kcal per 100 g · More about Bread →
🔧 Tools needed (5) · 🍳 One cooking vessel
Food processor· Also works: Knife (More time and handwork, less even texture) · Electric mini chopper (Small amounts)· 💡 Workaround, changes the dish: Blender (Needs more liquid)
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Bowl· Also works: Pot (None)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
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