Name: Fried Burrata with Roasted Vegetables
Prep time: 15 s
Cook time: 25 min
Total time: 15 min
Yield: 4
Cuisine: Vegetarian
Ingredients: Vegetables; 1 large container (about 600 g) cherry tomatoes 1 medium red onion cut into wedges 1 red bell pepper; cut into strips 15 ml (1 tbsp) olive oil 1 clove garlic (5 ml / 1 c. à thé); finely chopped Pepper and salt 1 burrata (about 250 g) 30 ml (2 tbsp) all-purpose unbleached flour 1 medium egg 45 ml (3 tbsp) homemade breadcrumbs (or panko) 5 ml (1 tsp) balsamic reduction 30 ml (2 tbsp) pumpkin seeds; chopped Fresh basil leaves; for serving

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Burrata frite sur tomates confites ÉquipeNutrition Fried Burrata with Roasted Vegetables TeamNutrition

Here is a gourmet and colorful appetizer, imagined by a nutritionist, that showcases burrata: crispy on the outside and deliciously creamy on the inside. It is paired with richly flavored roasted vegetables, creating the perfect balance between freshness and comfort. An ideal recipe to impress your guests without spending hours in the kitchen. It’s the perfect option to serve alongside one of our essential BBQ recipes this summer.

Preparation 15 min

Cooking 25 min

Waiting 30 min

Servings 4

Nutrition Facts (per serving)

Calories 345

Fat 19

Carbohydrates 24

Fibre 5

Protein 19

Sodium 190

Ingredients

1 large container (about 600 g) cherry tomatoes
1 medium red onion cut into wedges
1 red bell pepper, cut into strips
15 ml (1 tbsp) olive oil
1 clove garlic (5 ml / 1 c. à thé), finely chopped
Pepper and salt
1 burrata (about 250 g)
30 ml (2 tbsp) all-purpose unbleached flour
1 medium egg
45 ml (3 tbsp) homemade breadcrumbs (or panko)
5 ml (1 tsp) balsamic reduction
30 ml (2 tbsp) pumpkin seeds, chopped
Fresh basil leaves, for serving

Preparation

Preheat the oven to 400°F (200°C).
On a baking sheet lined with parchment paper, place the cherry tomatoes, red onion, and bell pepper. Add the chopped garlic, drizzle with olive oil, then season with salt and pepper. Mix well.
Bake for 20 to 25 minutes, until the vegetables are well roasted.
Meanwhile, prepare the breading: place the flour in a first bowl, the beaten egg in a second bowl, and the breadcrumbs in a third bowl.
Carefully coat the burrata by first dipping it in the flour, then in the beaten egg, and finally in the breadcrumbs. Handle gently to avoid breaking it.
Place the breaded burrata in the freezer for 30 minutes to firm it up.
Preheat the air fryer to 350°F (180°C).
Cook the breaded burrata for 6 to 8 minutes in the air fryer, until golden and crispy.
Arrange the roasted vegetables on a serving plate, then place the warm burrata in the center.
Garnish with balsamic reduction, pumpkin seeds, and fresh basil leaves, then serve immediately.