Gourmet Delight: Basil Oil served with Roasted Mushrooms and Roasted Peppers

A Delectable Pairing with Fresh Burrata Cheese and a crusty sourdough loaf

This elegant dish combines the rich flavors of roasted vegetables with the creamy texture of burrata, all enhanced by a fragrant basil oil. Perfect as an appetizer or a light meal, this recipe is sure to impress your guests. Serve it with one of my crusty Sourdough Boules or a crispy focaccia

Ingredients

For the Basil Oil

• 1 1/2 cup fresh basil leaves, packed

• 1/2 cup extra virgin olive oil

• Salt and pepper to taste

• 1 to 2 garlic cloves

• pinch of red chili flakes

• juice of ½ of lemon

For the Roasted Mushrooms and Peppers

• 1 pound mixed mushrooms (such as cremini, shiitake, or button), cleaned and sliced

• 2 bell peppers (any color), slice in halfs

• 2 to 3 tablespoons olive oil

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon garlic powder

• I like to add fennel seeds or fresh thyme to my mushrooms

For Serving

• 8 ounces fresh burrata cheese

• Fresh basil leaves for garnish

• focaccia or crusty sourdough loaf

Instructions

Step 1: Prepare the Basil Oil

1. Blend: In a blender or food processor, combine basil leaves, garlic, chili flakes. Give it a few pulses. Add your lemon juice, and I like to stream in the olive oil a little at a time. Blend until it reaches the consistency you prefer. I like mine almost smooth with a little texture. Season with salt and pepper to taste. Set aside.

Step 2: Roast the Mushrooms and Peppers

1. Preheat the Oven: Preheat your oven to 400°F (200°C).

2. Prepare the Vegetables: On 2 separate baking sheets, toss the sliced mushrooms with olive oil, salt, pepper, garlic powder, and fennel seed. On the other baking sheet toss your peppers in olive oil, salt, pepper, garlic powder and fresh thyme (herbs are optional)

3. Roast: Spread the vegetables out in a single layer and roast in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, stirring once halfway through.

4. I like to put my peppers in a bowl and cover them with foil or a towel. After about ten minutes the skins will peel off easily. Cut into strips

Step 3: Assemble the Dish

1. Plate the Vegetables: Arrange the roasted mushrooms and peppers on a serving platter.

2. Add the Burrata: I like my Burrata placed in the center, but you can also tear it and place it over the vegetables. I like to let my guests tear into it.

3. Drizzle with Basil Oil: Generously drizzle the basil oil over the burrata and vegetables.

4. Garnish: Add fresh basil leaves for garnish.

Step 4: Serve

• Serve immediately with crusty bread on the side, allowing guests to scoop up the flavorsome combination of burrata and roasted vegetables.

Enjoy this delightful blend of textures and flavors!