Burrata with Sautéed Peppers and Nut-Free Basil Pesto
There’s something incredibly satisfying about dishes that rely on just a handful of great ingredients and let them shine. This burrata with sautéed peppers is exactly that kind of recipe. It's simple, colorful, and full of flavor without being complicated. Sautéed sweet peppers and onions form the base, topped with creamy burrata and finished with a fresh, nut-free basil pesto that ties everything together.
Servings: 4 Appetizer servings
Calories: 214kcal
Ingredients
For the Sautéed Peppers
- 1 tablespoon olive oil
- ½ sweet onion thinly sliced
- 1½ bell peppers ½ each of red, orange, and yellow, sliced
- ¼ teaspoon salt or to taste
For the Nut-Free Basil Pesto
- ¼ cup extra-virgin olive oil
- 1 cup (packed) fresh basil leaves
- ½ small garlic clove
- ¼ cup Parmesan cheese freshly grated
- Salt to taste, small pinch recommended
- Optional: small squeeze of lemon juice
For Serving
- 1 ball burrata
Instructions
- Heat olive oil in a large skillet over medium heat. Add the sliced onion and cook for 1-2 minutes, until slightly softened. Add the bell peppers, season with salt, and sauté for 6–8 minutes, stirring occasionally, until the peppers are soft and glossy.1 tablespoon olive oil, ½ sweet onion, 1½ bell peppers, ¼ teaspoon salt
- Arrange the vegetables on a serving platter, spreading them out slightly into a wreath shape. Let them cool for a few minutes so the burrata doesn’t melt when added.
- While the vegetables are cooling down, add the olive oil, basil, garlic, Parmesan, and salt to a food processor or blender. Blend until smooth. Taste and adjust the salt, or add a small squeeze of lemon if desired.¼ cup extra-virgin olive oil, 1 cup (packed) fresh basil leaves, ½ small garlic clove, ¼ cup Parmesan cheese, Salt, Optional: small squeeze of lemon juice
- Gently place the burrata in the center of the vegetables, inside the wreath. Spoon the pesto over the burrata and vegetables, or serve it on the side. If desired, finish with a light drizzle of olive oil.1 ball burrata
Notes
- Don’t overcook the vegetables. They should be soft but still hold their shape.
- Let the burrata sit at room temperature for 10–15 minutes before serving for the best texture.
- If you're making ahead, keep the vegetables and pesto separate and assemble just before serving.
Nutrition
Calories: 214kcal | Carbohydrates: 8g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 4mg | Sodium: 253mg | Potassium: 325mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4566IU | Vitamin C: 70mg | Calcium: 191mg | Iron: 2mg