Antipasti Burrata Panzanella
Total Time
40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(1)
Ingredients
6 servings
- 2 large orange bell peppers
- 2 large red bell peppers
- 8 tablespoons olive oil (divided)
- Kosher salt and freshly ground black pepper
- ½ small red onion (thinly sliced)
- ½ cup Delallo Sun Dried Tomatoes
- ¼ cup Delallo Roasted Garlic Cloves
- ¼ cup Delallo Castelvetrano Olives
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1 tablespoons fresh oregano (plus more for garnish )
- 1/2 loaf country-style bread (about 12 ounces, torn into pieces)
- 4-6 ounces fresh burrata
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Preparation
Step 1
Preheat broiler. Toss bell peppers and 2 tablespoons of oil on a rimmed baking sheet; season with salt and pepper. Broil, turning occasionally, until skins are blackened in spots and blisters all over, 10–12 minutes. Transfer peppers to a large bowl, cover with plastic wrap, and let sit 15 minutes. Reduce oven temperature to 400° F.
Step 2
Peel and seed peppers; cut into 1” strips. Toss peppers in a clean large bowl with onion, garlic cloves, sun dried tomatoes, olives, vinegar, red pepper flakes, oregano, and 4 tablespoons of olive oil and set aside.
Step 3
Toss bread and remaining 2 tablespoons of olive oil on a clean baking sheet; season with salt and pepper. Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8–10 minutes. Let croutons cool.
Step 4
Toss antipasti mixture, and croutons in a large bowl. Arrange on a platter with cheese; top with remaining all the herbs.
Step 5
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