Burrata with Roasted Peppers and Coppa

Burrata, a delicate ball of fresh mozzarella filled with curds and cream, is a remarkable experience all on its own. But we like to serve the cheese as part of an antipasti platter, with crostini, roasted peppers, and slices of grilled coppa — it looks beautiful and comes together in a flash.

 

Burrata with Roasted Peppers and Coppa

 

1 cup (8 oz./250 g.) jarred roasted red or yellow peppers, drained and sliced

2 Tbs. extra-virgin olive oil, plus more for drizzling

1 Tbs. aged balsamic vinegar

1 Tbs. minced fresh flat-leaf parsley

Fine sea salt

12 thin slices hot or sweet coppa

1 large ball (8 oz./250 g.) burrata cheese

Crostini for serving

 

In a bowl, combine the roasted peppers, olive oil, vinegar, parsley and 1/4 teaspoon salt and mix gently. Set aside.

 

In a large, dry grill pan or frying pan over high heat, cook 6 slices of the coppa until browned on the bottom and the edges begin to curl, 1-2 minutes. Turn and cook until browned and curling on the second side, 1-2 minutes longer. Transfer to a plate. Repeat to cook the remaining coppa.

 

Place the burrata in the center of a serving platter. Spoon the roasted pepper mixture around the cheese and arrange the coppa and crostini around the edges of the platter. Drizzle the cheese with additional olive oil, if desired, and serve. Serves 4.