I love burrata. I don't eat it all the time because, you know, it's not exactly the healthiest thing in the world. But boy is it delicious - especially when paired with basil pesto over a balsamic, roasted red bell pepper salad with the additional crunch of grilled bread. Salivating yet? Thought so... Believe me - this dish will knock your taste-bud-socks-off. Even Christina loved it - and she's lactose intolerant, quote, "it was worth it." I'd paired this beautiful appetizer with a high acid white wine with decent structure (that's Nathan for fiano di avellino or dry riesling). It's a quick dish to make that makes a lasting impression. Cheers!
This dish is rather simple. Start with your bell pepper, core it, and roast it for 5 minutes in the oven on broil, then slice it. Toss it in with your arugula and mix in the balsamic. Grill your bread on both sides until you get those beautiful char marks. Top your salad with the burrata, drizzle the basil pesto over the top and enjoy!