Perfect as a refined starter or to share on a Mediterranean table, this recipe combines creamy burrata with the deep umami of anchovy fillets and the sweetness of roasted red peppers. Finished with fresh basil and a drizzle of olive oil, it’s a simple yet sophisticated dish.
Ingredients
- 1 ball of burrata cheese
- 6–8 anchovy fillets in olive oil
- 2 roasted red peppers, peeled and cut into strips
- Extra virgin olive oil
- Fresh basil leaves
- Flaky sea salt and freshly ground black pepper
- (Optional) Toasted country bread to serve
Preparation
- Prepare the ingredients: Drain the burrata and let it reach room temperature. Rinse the roasted peppers if using jarred ones, and cut them into thin strips.
- Assemble the base: Place the burrata in the center of a serving plate. Arrange the roasted pepper strips around it, creating a colorful bed.
- Add the anchovies: Lay the anchovy fillets over the burrata and peppers. Their savory touch will perfectly balance the sweetness of the peppers.
- Finish with olive oil and herbs: Drizzle generously with extra virgin olive oil, season with sea salt and black pepper, and top with fresh basil leaves.
- Serve and enjoy: Serve immediately with slices of toasted country bread to scoop up the creamy burrata and anchovies.
