When oven-roasted peppers reveal their full sweetness and meet the freshness of creamy burrata, the result is as simple as it is delicious. Enhanced by a drizzle of olive oil, a few thyme leaves, and a touch of honey, this recipe is a delightful celebration of Mediterranean flavors.
Perfect for a summer lunch, a refined starter, or an appetizer to share, it is sure to delight anyone who loves sun-kissed cuisine.
Ingredients (serves 4) :
4 to 6 bell peppers (red, yellow, and orange)
2 burrata cheeses
4 tbsp Origine olive oil
1 to 2 tbsp acacia honey
A few sprigs of fresh thyme
Fleur de sel
Black pepper
Recipe :
Preheat the oven to 220°C.
Wash the peppers. Then, cut them in half and remove the seeds and white membranes.
Place them on a baking sheet lined with parchment paper. Drizzle generously with Origine olive oil, add a few sprigs of thyme, and season with salt and pepper.
Roast for 30 to 40 minutes, until the peppers are very tender and the skins are slightly charred in places.
Arrange the peppers, while still warm, on a serving platter. Tear the burrata into pieces and distribute them over the vegetables.
Drizzle with a little Origine olive oil and a light stream of honey, add a few grinds of black pepper, and sprinkle with fresh thyme.
Serve with a thick slice of toasted bread or focaccia to enjoy the creamy burrata and the juices from the peppers.
Bon appétit !
