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Roasted Sweet Mini Peppers with Burrata & Garlic-Basil Oil

This is summer on a plate. Sweet mini peppers blistered in a hot oven, draped over a torn ball of milky burrata, and finished with a garlicky basil oil made from a whole head of slow-roasted garlic. Pile it onto crusty bread and you have a 20-minute appetizer that tastes like a small wine bar in Italy.

Why this works

• Mini peppers are the unsung hero. Sweeter than bell peppers, smaller skin-to-flesh ratio, and they char beautifully in a hot oven. Look for the variety bag at the grocery for the prettiest mix of colors.
• Roasted garlic, blended into oil. A whole head of garlic roasted to caramel sweetness, blitzed with basil and parsley and good olive oil, turns into a sauce you'll want to spoon on everything.
• Burrata at room temp. Cold burrata is fine. Room temp burrata is silky and oozes the way it should. Set it on the counter 30 minutes before serving.
• High-heat roast. 425°F to 450°F gives the peppers blistered skins without overcooking the flesh.

Pro tips

• Don't crowd the peppers on the sheet pan. They steam each other if packed too tight. Use two pans if needed.
• Roast the garlic ahead. A whole head takes 30 to 45 minutes. Do this Sunday and use it through the week for pasta, sandwiches, eggs.
• Toast the bread. Brush baguette slices with a little oil and toast them in the same oven as the peppers. Multitasking.
• Tear the burrata, don't slice. Tearing gives you ragged, photogenic edges and lets the cream inside spill out artfully.

FAQ

What's the difference between burrata and mozzarella?
Burrata is mozzarella stuffed with stracciatella (a mixture of mozzarella curd and cream). When you tear it open, the cream pours out. Mozzarella is firmer and milder. Burrata is the move here.

Can I use bell peppers instead?
Yes. Cut them into 1-inch strips. Mini peppers just look prettier and are sweeter.

Can I make the garlic oil ahead?
Yes. It keeps in the fridge for a week. Bring to room temp before using so the oil isn't solidified.

What do I serve with this?
Crusty bread is essential. Or use the burrata-pepper combo as a topping for pasta, pizza, or alongside a charcuterie board.

Storage

Best assembled fresh. Leftover roasted peppers keep 3 days in the fridge and are wonderful tossed into pasta or omelets the next day. Garlic-basil oil keeps for a week refrigerated. Once assembled with burrata, eat within an hour for the best texture.

More appetizer ideas in Appetizers.