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Roasted Red Pepper & Burrata Toast with Muhammara
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Roasted Red Pepper & Burrata Toast with Muhammara

50 minPara 3Nutri-Score C€€
de @yarindanieli73 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

3 personas
  • red bell peppers (cut into halves, seeds removed)Frutas y verduras2 piezas
  • walnuts (roasted, unsalted)Frutos secos y semillas30 g
  • sumacEspecias5 g
  • paprika or Aleppo pepperEspecias15 g
  • bread crumbsPanadería40 g
  • tomato pasteDespensa15 g
  • garlic (heads, 1 reserved for the toast)Frutas y verduras3 piezas
  • date honey (or regular honey)Despensa15 ml
  • olive oilDespensa45 ml
  • salt (to taste)Especias3 g
  • black pepper (to taste)Especias1 g
  • serrano pepper (optional, for extra heat)Frutas y verduras1 pieza
  • sourdough bread (slice)Panadería1 pieza
  • burrataLácteos1 pieza
  • fresh parsley (chopped)Frutas y verduras5 g
  • honey (optional)Despensa10 ml

por ración

Nutrición

403kcal

Carbohidratos
32 g
Proteínas
11 g
Grasas
26 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Bandeja de horno
  • Procesador de alimentos
  • Bol

paso a paso

Preparación

  1. Roast the peppers and garlic

    • Preheat the oven and place the halved red bell peppers and the garlic heads on a baking tray.
    • Roast until the peppers are softened and lightly charred and the garlic is tender.
    • Let cool slightly, then peel the peppers and squeeze the garlic cloves out of their skins.
    Paso 1

  2. Make the muhammara dip

    • Blend the roasted peppers, roasted walnuts, sumac, paprika, bread crumbs, tomato paste, garlic, date honey and olive oil.
    • Add the serrano pepper for extra heat if you like.
    • Season with salt and black pepper and blend to a smooth, spreadable dip.
    Paso 2

  3. Toast the bread

    • Toast the sourdough slice until golden and crisp.
    • Rub it with a clove of the reserved roasted garlic.
    Paso 3

  4. Assemble the toast

    • Spread the red pepper dip over the toasted bread.
    • Tear the burrata on top and drizzle with olive oil.
    • Finish with chopped walnuts, fresh parsley, salt, black pepper and a drizzle of honey if desired.
    Paso 4
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