Burrata with Roasted Capsicum & Herb Oil
A stunning starter for entertaining or a luxurious lunch, this dish pairs creamy burrata with silky roasted red capsicum and a bright herb oil.
How long will it take?
35 minutes
What’s the serving size?
Serves 2
What do I need?
For the Roasted Capsicum
- 2 large red capsicum
- 1 tbsp olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
For the Herb Oil
- ½ cup fresh basil leaves
- ¼ cup olive oil
- Pinch of salt
To serve
- 1 ball fresh burrata
- A small handful of micro herbs, optional
- Extra olive oil for finishing
- Cracked black pepper
How do I make it?
- Preheat oven to 220C.
- Halve the capsicum, remove the seeds, and place them cut side down on a baking tray.
- Drizzle with olive oil and sprinkle with a pinch of salt and pepper.
- Roast for 20-25 minutes, until blistered and slightly charred.
- Transfer to a bowl, cover with clingfilm and let steam for 5 minutes to loosen the skin.
- Peel off skin and slice capsicum into long strips.
- Make the herb oil by blending basil with olive oil and a pinch of salt until smooth. Strain oil through a fine sieve.
- Assemble the dish by arranging the roasted capsicum strips in a circle on a shallow bowl or plate. Place burrata in the centre and drizzle generously with herb oil.
- Scatter micro herbs around the burrata and capsicum.
- Finish with cracked black pepper and a small drizzle of extra olive oil.
TOP TIPS
- Serve with grilled sourdough or warm focaccia.
- Add toasted pine nuts for crunch.
- For a smoky note, use flame-charred capsicum instead of oven-roasted.
