Add the cherry tomatoes, red bell peppers, tomato paste, red onion (or shallot), garlic, and olive oil to a dish.
1 cup cherry tomatoes, 1 jar roasted red bell peppers, 1 Tablespoon tomato paste, 1 whole head of garlic, 3 small baby red onions or 1 medium red onion, 2 Tablespoons olive oil
Roast at 400 degrees Fahrenheit for 40 minutes.
Add the roasted veggies, squeeze the garlic, plus parsley, basil, salt, pepper, and pine nuts to a blender.
1 small bunch of basil, 1 small bunch of Italian flat leaf parsley, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1/4 cup pine nuts
Blend until smooth and creamy.
Roll each piece of burrata in flour.
2 (4 ounce) burrata, pat dry, 1/2 cup flour
Dip each burrata in the beaten egg.
1 large egg
Cover each burrata in panko.
1 cup panko
Heat oil to 375 degrees F. Fry until golden brown and crispy.
Oil for frying
Serve on a plate with red pepper sauce and a side of crusty bread — enjoy!
Red Pepper Sauce