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Burrata with Roasted Peppers and Coppa


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Burrata with Roasted Peppers and Coppa

Post by Lobo on Wed 27 Jan 2016, 7:23 pm

Burrata with Roasted Peppers and Coppa

Servings: 4
Burrata, a delicate ball of fresh mozzarella filled with curds and cream, is delicious all on its own, but it’s even better as part of an antipasti platter, with crostini, roasted peppers and slices of grilled coppa.

  • 12


For the crostini:

  • 1 slender baguette, cut crosswise on the diagonal into slices about 1/2 inch (12 mm) thick
  • Extra-virgin olive oil for brushing

  • 1 cup (8 oz./250 g) jarred roasted red or yellow peppers, drained and sliced
  • 2 Tbs. extra-virgin olive oil, plus more for drizzling
  • 1 Tbs. aged balsamic vinegar
  • 1 Tbs. minced fresh flat-leaf parsley
  • Fine sea salt
  • 12 thin slices hot or sweet coppa
  • 1 large ball (1/2 lb./250 g) burrata cheese


Preheat an oven to 400°F (200°C).

To make the crostini, arrange the baguette slices on a large rimmed baking sheet and brush the tops with olive oil. Bake until the edges are lightly browned and the tops are golden, 8 to 10 minutes. Transfer to a wire rack and let cool.

In a bowl, combine the roasted peppers, olive oil, vinegar, parsley, and 1/4 tsp. salt and mix gently. Set aside.

In a large, dry grill pan or fry pan over high heat, cook 6 slices of the coppa until browned on the bottom and the edges begin to curl, 1 to 2 minutes. Turn and cook until browned and curling on the second side, 1 to 2 minutes longer. Transfer to a plate. Repeat to cook the remaining coppa.

Place the burrata in the center of a serving platter. Spoon the roasted pepper mixture around the cheese and arrange the coppa and crostini around the edges of the platter. Drizzle the cheese with additional olive oil, if desired, and serve immediately. Serves 4.

Adapted from Williams-Sonoma Rustic Italian, by Domenica Marchetti (Weldon Owen, 2011)

    Current date/time is Tue 21 Nov 2017, 4:53 pm