Roasted Red Peppers and Tomatoes with Prosciutto and Burrata
Burrata, a rich cow’s milk cheese with a luscious, buttery center, turns any meal into a celebration, especially when it’s paired with roasted tomatoes and marinated bell peppers. Like many Italian recipes, it relies on a handful of top-notch ingredients, so seek out the best vegetables and cheese you can find at your local farmers’ market. Serve with bread alongside to mop up the marinade and creamy cheese.
Ingredients
- 5 red bell peppers
- 1 lb. (500 g) small tomatoes, such as plum or Campari tomatoes
- Extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil, plus more for drizzling
- 1/3 cup (3 fl. oz./80 ml) white wine vinegar
- 10 oz. (315 g) burrata, at room temperature
- 1/2 lb. (250 g) thinly sliced prosciutto, at room temperature
- 2 Tbs. chopped fresh basil, oregano or flat-leaf parsley leaves
Directions
Preheat an oven to 450°F (230°C). Line a baking sheet with aluminum foil.
Place the bell peppers on a baking sheet, spacing them evenly.
In a bowl, toss the tomatoes with just enough olive oil to coat them. Season lightly with salt. Arrange the tomatoes in a single layer on the baking sheet, interspersing them between the peppers.
Roast for 20 minutes, using tongs to turn the vegetables about halfway through the cooking time. Return to the oven and continue roasting until the tomatoes are wilted and blistered and the peppers are softened and charred, checking them occasionally for doneness and transferring them to separate bowls as they are done. The tomatoes will take 20 to 30 minutes total, the bell peppers about 40 minutes total.
Cover the bowl with the bell peppers with a kitchen towel to trap the steam as they cool. When they are cool enough to handle, after about 20 minutes, use your hands to peel or rub away the charred skin. Remove the stems, ribs and seeds and cut the peppers into long, wide strips. Season with salt.
In a bowl, whisk together the olive oil and vinegar with a pinch of salt until thoroughly combined. Add the peppers and stir to coat. Set aside to marinate at room temperature for 1 hour, or cover and refrigerate for up to 3 days. Bring to room temperature before assembling the dish.
When ready to serve, arrange the peppers and tomatoes on a platter. Cut the burrata into wedges and nestle them in the peppers. Tuck the prosciutto slices around the platter. Season with salt and pepper, drizzle with some olive oil, and sprinkle with the herbs. Serve immediately. Serves 4 to 6.
Williams Sonoma Test Kitchen