Chef Jessica Monty Summery Tomato & Strawberry Burrata Toast Ingredients Sourdough Bread, 3 sliced Roasted Bell Peppers, 2 ( choose two different colors ) Burrata, one ball Fresh Heirloom Tomato, cubed Strawberries, 5 hollowed and quartered 1/2, minced Olive Oil, 3 teaspoons White Balsamic Vinegar, 2 teaspoons Parsley, 2 Tablespoons minced, stems removed Sea Salt and Aleppo pepper to taste Directions Toss bell peppers in olive oil and roast at 450 until charred, stir twice Toast bread while bell peppers are roasting When bell peppers are charred, remove from the oven and place in a bowl and seal with a lid. Set aside to steam for ~10 minutes Peel skin of bell peppers and slice in 1/2 - 1 inch chunks Add bell peppers, strawberries, shallot, and parsley to a bowl. Add vinegar, olive oil and season to taste, and gently toss. Spread a portion of burrata on toast. Add bell pepper salad over the top. Knife Utilized Blacksmith 8.5" Scalloped Knife
