Description
This simple, fresh, and delicious dish combines creamy burrata with colorful roasted vegetables and crispy herb breadcrumbs for a perfect starter or light meal.
Ingredients
Scale
- For the Roasted Veggies:
- 2 cups cherry tomatoes
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- For the Crispy Herb Breadcrumbs:
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 1 tablespoon fresh herbs (parsley, thyme), chopped
- For Assembly:
- 2 (4 oz) balls burrata cheese, at room temperature
- Fresh basil leaves for garnish
- Flaky sea salt
Instructions
- Preheat oven to 400°F (200°C).
- Toss cherry tomatoes, bell pepper, and zucchini with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast for 15-20 minutes until tender and lightly charred.
- Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Add panko breadcrumbs and cook, stirring frequently, until golden brown, about 3-4 minutes. Stir in fresh herbs and remove from heat.
- To serve, place burrata on a plate. Spoon roasted vegetables around it. Sprinkle crispy breadcrumbs over the top. Garnish with basil and flaky sea salt. Serve immediately.
Notes
For best results, let burrata come to room temperature before serving. You can also add a drizzle of balsamic glaze.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Appetizer
- Cuisine: Italian-inspired
Nutrition
- Calories: 450 kcal
- Sugar: 8 g
- Fat: 28 g
- Carbohydrates: 35 g
- Protein: 18 g