Roasted Sweet Mini Peppers with Burrata and Garlic Basil Oil

For the min sweet peppers:

• 1/2 baguette, sliced (I used 1 Twin Demi baguette) 
• 4. 4 ounces burrata cheese, room temperature 
• 1 Bag of variety sweet peppers
• Neutral oil (olive or avocado)
• Red pepper flakes (optional)

For the Roasted Garlic-Basil Oil:

• 1 head of garlic
• 2 tablespoons Neutral oil (olive or avocado)
• Salt and Pepper (to taste)
• 1/4 teaspoon Lemon zest 
• 1 tablespoon Basil
• 1 tablespoon Parsley
  

1. Preheat oven to 375°F.  Trim 1/2 inch from top head of garlic head to expose cloves. Place garlic on a large sheet of aluminum foil. Drizzle 1/2 teaspoon olive oil over the head; wrap tightly with foil. Place on a baking sheet; transfer to preheated oven, and roast until cloves are tender and light golden, about 30-45 minutes.
2. Once do the garlic is roasted, Combine roasted garlic, basil, parsley, and lemon zest in a medium bowl. Add oil; whisk to combine
3. Next, turn up the oven to 425, slice each pepper vertical, discarding the seeds. Place them on a sheet pan a lined with parchment paper (cut side down) rub peppers with oil and sprinkle with salt, red peppers flakes, and fresh ground black pepper .Roast for 15-20 minutes or until the skin of the peppers are dark in color. Once the skins are blackened remove the peppers from the oven and set aside.
4. Place the peppers on a serving plate and split the  burrata ball around the peppers. Toast the bread slices in the oven for 4-5 minutes until crispy
5. For serving, rub the garlic-basil oil on a slice baguette bread, add a sweet pepper, and place some of the burrata on top.
6. Note: You can grill the peppers until charred.