Marinated roasted pepper and burrata crostini
The aroma of marinated peppers roasting in the oven is practically irresistible. Serve atop crostini, use as an accompaniment to grilled chicken or tuck into sandwiches or omelets.
Executive Chef Rocky Maselli
A16 Rockridge, Oakland
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12 peppers (such as Jimmy Nardello, Goat Horn or Gypsy), seeded, cleaned and cut into strips
1 medium red onion, sliced
1/4 cup capers
1 clove garlic, thinly sliced
1/8 tsp. red pepper flakes
Sea salt, to taste
2 tbsp. red wine vinegar
1 sprig parsley, chopped
1 sprig oregano or marjoram, chopped
6 slices crusty bread, cut in halves or thirds to make 12 to 16 pieces
8 oz. burrata
Preheat oven to 400 degrees. Combine peppers, onions, capers, garlic and pepper flakes in a bowl and mix.
Season with salt and toss with enough olive oil to coat peppers. Spread mixture on a baking sheet and roast for 8 to 10 minutes or until the edges of the peppers are slightly crispy and brown. Remove from oven and place in a bowl. Add vinegar, parsley, oregano and a little more olive oil. Toss until coated. Adjust seasoning with salt, if needed.
Lower oven temperature to 350 degrees. Drizzle bread slices with olive oil and toast until golden, about 10 minutes.
Spoon burrata onto toasted bread slices, spreading it out to the edges. Season with salt, add marinated peppers and serve.
Makes 12 to 16