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

50 minPour 3Nutri-Score C€€
par @yarindanieli73 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

3 personnes
  • red bell peppers (cut into halves, seeds removed)Fruits et légumes2 morceaux
  • walnuts (roasted, unsalted)Fruits à coque et graines30 g
  • sumacÉpices5 g
  • paprika or Aleppo pepperÉpices15 g
  • bread crumbsBoulangerie40 g
  • tomato pasteÉpicerie15 g
  • garlic (heads, 1 reserved for the toast)Fruits et légumes3 morceaux
  • date honey (or regular honey)Épicerie15 ml
  • olive oilÉpicerie45 ml
  • salt (to taste)Épices3 g
  • black pepper (to taste)Épices1 g
  • serrano pepper (optional, for extra heat)Fruits et légumes1 morceau
  • sourdough bread (slice)Boulangerie1 morceau
  • burrataProduits laitiers1 morceau
  • fresh parsley (chopped)Fruits et légumes5 g
  • honey (optional)Épicerie10 ml

par portion

Nutrition

403kcal

Glucides
32 g
Protéines
11 g
Lipides
26 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Four
  • Plaque de cuisson
  • Robot multifonction
  • Saladier

pas à pas

Préparation

  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.
    Étape 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.
    Étape 2

  3. Toast the bread

    • Toast the sourdough slice until golden and crisp.
    • Rub it with a clove of the reserved roasted garlic.
    Étape 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.
    Étape 4
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