Creamy Burrata Cheese and Peperonata

Heavenly fresh and creamy burrata cheese, aromatic tomatoes, luscious peppers and some fresh basil - this is what summer tastes like! Best served with fresh italian bread.

Ingredients - serves 3

1 burrata cheese

300g tomatoes

2 peppers

olive oil

2-3 twigs fresh basil

1 garlic cloves

Salt and pepper

Method

Best to prepare the peperonata on the previous day, to allow to infuse.

Wash peppers and tomatoes. Remove stem and seeds from the pepper. Cut tomatoes and peppers into small pieces. Heat some olive oil in a pan. Peel garlic and crush with the back of a knive. Add the garlic clove to oil in the pan and fry until golden. Remove garlic, add in tomatoes and peppers and some water and braise at medium heat, until pepper becomes soft.

Season well with salt and pepper, set aside and allow to cool off a little. Transfer to a sealable box and place in the fridge over night.

Place the pepronata on a large plate. Drain the burrata cheese and place in the middle. Wash basil, remove leaves and spread onto the peperonata. Season with salt and pepper and serve with fresh italian bread.