Red Peppers with Burrata
I have used these little red pepper cases before (see Cajun Chicken). They make an original canapé base and are a great combination with creamy burrata. I have added some tomato and a few pine nuts and sprinkled some ribbons of basil on top for another layer of flavour and a bit of height.
Burrata seems to be on lots of menus now. If you haven’t tried it yet, it is a delicious treat which originated from southern Italy. Although it is quite a delicacy now, it started life as a way for cheesemakers to use up wasted pieces of mozzarella. It is made up of outer thin layer of mozzarella filled with cream and mozzarella strips and is best served at room temperature. It supposed to be fairly easy to make at home - I haven’t tried it yet, mine is from Waitrose.
Ingredients - makes 8-10 (depending on size of red pepper)
1 large red pepper
1 ball of burrata (there will be a lot left for a delicious lunch)
A handful of cherry tomatoes
1 small clove garlic
A few thyme leaves (fresh if possible)
0.5 tbsp pine nuts (2-3 for each canapé)
A few basil leaves
Small plain sided cutter (mine are by Kitchen Kraft and are from Amazon)
Mini muffin tin
First of all, roast the tomatoes: Heat oven to 160°, halve the tomatoes, finely chop the garlic and thyme. Mix everything together and drizzle with olive oil. Season. Roast for an hour. Cool.
While the tomatoes are cooking, cut the peppers in half lengthwise and scrape out the seeds and membranes. Using a small plain sided cutter (similar in diameter to the mini muffin tins), cut out circles of red pepper. If the pepper seems quite thick, scoop away some of the flesh as well, to make neat cups. Brush with olive oil and place them in the muffin tin.
Turn the temperature of the oven up to 190°??? and cook the peppers for about 10 minutes. They should be just cooked, but not too soft or they will collapse. Leave the peppers in the tin to cool.
Several hours before required, fill the pepper cases with a few pine nuts, a small spoonful of burrata and a piece of oven dried tomato. Store in the fridge loosely covered with damp kitchen towel.
To serve: bring filled peppers out of the fridge to come to room temperature. Leave them on kitchen towel to mop up any oiliness. Cut the basil leaves into ribbons and sprinkle over, check
seasoning and serve with napkins for sticky fingers.