Roasted pointed pepper with burrata and prosciutto
A festive starter or appetiser packed with flavour. You roast the peppers in the oven with oil, garlic and shallots. Serve with crisp, oven-baked ciabatta. Can be prepared in advance, so on Christmas Eve you only need to assemble and serve. Easy, healthy and surprisingly luxurious.
Ingredients
Supplies
Preheat the oven to 200 degrees.
Remove the tops and seeds from the pointed peppers and halve them; cut some into pieces. If using snack peppers, remove only the tops.
Put the peppers in a large baking dish. Peel the garlic, roughly chop the cloves and add to the dish. Peel the shallots and add them as well. Pour in enough olive oil to cover most of the peppers. Season with salt and pepper.
Roast for about 40 minutes until soft.
Slice the ciabatta thinly, brush with a little olive oil and roast on a tray for the last 10 minutes until golden.
As soon as the dish comes out of the oven, add the rosemary sprigs to the hot oil. Leave to cool.
Arrange the roasted peppers, garlic and shallots on a large platter, then add the burrata and prosciutto. Spoon over some oil from the dish and garnish with a little rosemary, if you like.
