POSTED July 26, 2019

Antipasti Burrata Panzanella

We love this Panzanella recipe from our friend What’s Gaby Cooking. It includes some or our favorite Antipasti ingredients like Sun Dried Tomatoes, Roasted Garlic Cloves and Castelvetrano Olives!

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SERVES: 4
LEVEL: Super Simple

INGREDIENTS

2 large orange bell peppers
2 large red bell peppers
8 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
½ small red onion, thinly sliced
½ cup Delallo Sun-Dried Tomatoes
¼ cup Delallo Whole Roasted Garlic Antipasto
¼ cup Delallo Castelvetrano Olives
2 tablespoons red wine vinegar
1/2 teaspoon red pepper flakes
1 tablespoons fresh oregano, plus more for garnish
1/2 loaf country-style bread (about 12 ounces), torn into pieces
4-6 ounces fresh burrata

DIRECTIONS

Preheat broiler. Toss bell peppers and 2 tablespoons of oil on a rimmed baking sheet; season with salt and pepper. Broil, turning occasionally, until skins are blackened in spots and blisters all over, 10–12 minutes. Transfer peppers to a large bowl, cover with plastic wrap, and let sit 15 minutes. Reduce oven temperature to 400° F.
Peel and seed peppers; cut into 1” strips. Toss peppers in a clean large bowl with onion, garlic cloves, sun dried tomatoes, olives, vinegar, red pepper flakes, oregano, and 4 tablespoons of olive oil and set aside.
Toss bread and remaining 2 tablespoons of olive oil on a clean baking sheet; season with salt and pepper. Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8–10 minutes. Let croutons cool.
Toss antipasti mixture, and croutons in a large bowl. Arrange on a platter with cheese; top with remaining all the herbs.

Antipasti Burrata Panzanella

Related Recipes

DeLallo Pitted Castelvetrano Olives – 10.6 oz. Jar

DeLallo Whole Roasted Garlic Antipasto

DeLallo Sun-Dried Tomatoes 6.7 oz.