Roasted Tomatoes and Peppers with Burrata Cheese
- FibonacciMD
- 3 hours ago
- 2 min read
Indulge in roasted tomatoes and peppers paired with creamy burrata. An elegant, 100-calorie appetizer by nutrition experts that's quick, easy, and impressive.
Creative Cooking for the Health-Conscious Gourmet
by Mary B Grosvenor, MS, RD and
This appetizer combines luscious burrata cheese with roasted vegetables. Burrata is a cheese made from mozzarella and cream. It has a firm outer shell that releases a creamy interior when sliced open. Drizzle with balsamic glaze to add a sweet tang. This recipe is quick and easy yet looks extravagant.
Ingredients
6 oz Burrata cheese
½ c Balsamic vinegar
2 Tbsp sugar
2 cups cherry tomatoes
8-10 mini sweet peppers
3 Tbsp olive oil
½ tsp coarse salt
¼ tsp black pepper
Mary Recommends
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Buy Burrata on Amazon: Bel Gioioso Burrata [https://amzn.to/4tCx5Ui]
A great Balsamic vinegar is [https://amzn.to/49iNhSo]
Instructions
Bring burrata to room temperature by removing it from the refrigerator about 30 minutes before serving.
Preheat the oven to 425°F
Make balsamic glaze by mixing vinegar and sugar in a small saucepan.
Heat to a boil, then reduce heat and simmer for 10-15 minutes stirring frequently until it thickens to a consistency that coats the back of a spoon. Set aside to cool.
While glaze is cooking, spread the tomatoes and peppers on a parchment-lined sheet pan, toss in olive oil and sprinkle with salt and black pepper.
Bake for 15-20 minutes until tomatoes skins are beginning to wrinkle.
Place burrata on a serving platter and drizzle with balsamic glaze.
Surround cheese with the roasted tomatoes and peppers and serve warm or at room temperature.
Notes
Bringing the burrata to room temperature ensures that rich velvety interior will flow, adding to the presentation of this appetizer.
If you are not interested in making your own balsamic glaze, there are many commercial products available.
Makes 8 Appetizer-Size Servings
Nutrition Information per serving
Calories 100, Total Fat 7.5 g, Saturated Fat 3.5g, Cholesterol 20 mg,
Total Carbohydrate 25g, Dietary fiber 2.2g, Protein 3.5g, Potassium 250mg,
Sodium 180mg
Editor’s Note: This recipe is appropriate for a low cholesterol, low saturated fat, and low carb, lacto-vegetarian dietary regimen.