PREP TIME | 5 mins

COOK TIME | 20 mins

TOTAL TIME | 25 mins

INGREDIENTS

• 2 red peppers

• 2 shallots, halved

• 1 tablespoon olive oil

• ¼ cup fresh basil, chiffoned

• 1 garlic clove, minced

• 1½ tablespoons white balsamic vinegar

• 1 tablespoons olive oil

• salt to taste

• 1-2 balls of burrata cheese

• 1 loaf of country or Italian bread, sliced

1. Preheat grill to medium high heat (about 350-400 degrees).

2. Drizzle 1 tablespoon of olive oil on the whole red peppers and halved shallots. Rubbing the olive all over the vegetables.

3. Place peppers on the grill. Grill each side for 3-4 minutes, until there is a char on all sides and the pepper seems soft. Remove from grill. Place the peppers in a bowl and cover with plastic wrap for 3 minutes.

4. At the same time, place the shallots on the grill flat side down. Grill for 4-5 minutes, until there are grill marks. Remove from grill.

5. Remove peppers from the bowl and peel charred skin off. Dice the peppers into small pieces. Do the same with the shallots.

6. Add both the peppers and shallots to a bowl. Next add fresh basil, garlic, white balsamic vinegar, 1 tablespoon of olive oil and salt to taste. Toss everything together.

7. To a serving plate add burrata, top with the roasted red pepper bruschetta.

8. Serve on toasted slices of bread.