The late summer/early fall appetizer of your dreams. Tender strips of sweet roasted peppers served with creamy burrata and finished with a tangy lemon caper dressing. Scooped up on a toasted baguette slice. Can’t get enough.

INGREDIENTS – serves 4-6

3 bell peppers or 6 sweet peppers

1 lemon, juiced
1/2t honey
1t red wine vinegar
2T olive oil
1T capers

2 small or 1 large burrata ball

1 baguette, sliced and toasted

INSTRUCTIONS

Preheat oven to 425°F.

Place peppers on a baking rack on a sheet pan and roast for 20-40 minutes (big bell peppers for 40 min, smaller sweet peppers for 20), until the skins of the peppers start to char and pull away from the flesh. Set aside to cool a bit while you make the dressing.

Stir together lemon juice, honey, red wine vinegar and a pinch of salt and pepper until the honey dissolves. Whisk in olive oil then add the capers and stir them in.

Peel the skins off the peppers then cut out the seeds and stems. Cut or tear the peppers into strips then arrange them in a circle on a plate. Place the burrata ball in the middle of the circle then spoon the dressing over everything.

ENJOY!