Burrata & Roast Pepper Tartine

Burrata & Roast Pepper Tartine

My It’s cheese or nothing series is not just all about melted cheese…

Serves 2
Ingredients:
100g burrata
a handful of fresh herbs torn up (I used chives, basil and parsley)
2 tbsp capers
zest of 1 lemon and a few drops of juice
pinch of chilli flakes
1 tbsp pomegranate molasses (I didn't have this but it would have been good)
1 clove of garlic
2 large slices of toast

For the peppers:
4 Romano peppers, halved and deseeded
3 tbsp olive oil
salt and pepper

Preheat the oven to 180 C degrees and add the peppers to baking tray and add seasoning with the oil. Roast for 25-30 mins or until the skins have just started to crisp up. Remove and leave to cool for 5mins. Then peel off the skins and slice up.

Toast the bread. Run the garlic clove over the bread when hot once. I find it too overpowering too much garlic. Layer with the peppers, herbs, capers and top with sliced burrata on top.

Then chilli flakes, lemon zest, juice, olive oil, salt and pomegranate molasses in you have or an aged balsamic.

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