The most important thing with this recipe is that you let the peppers stew low & slow. Takes about 30 minutes. Furthermore, you are ready in no time: it is simple, delicious and you need few ingredients. This is also delicious with a drink. Then make a pile of toast and put the pointed peppers and the Burrata on a large board. This way everyone can put together their own bruschetta.
This is how you make this Caprese from pointed peppers
Cut the peppers into pieces. It can be long strips, but also larger pieces. Just what you like.
Heat a large skillet over medium to low heat and add a splash of olive oil. Add the pointed peppers to the pan and add the garlic. Let it cook slowly for about 30 minutes. Or until the pointed peppers are soft and sweet. Make sure the garlic does not burn and add a dash of water to the pan if necessary.
Meanwhile, make the toast. Extra delicious: rub half a clove of garlic over the warm toast and with a bunch of thyme or oregano that you first put through a bowl of olive oil.
In the meantime, cut the olives from the stone. Chop them and crush them with a fork.
When the pointed peppers are nice and soft and sweet, the heat can be turned off. Toss the olives into the pan along with the lemon juice and a splash of olive oil.
Spoon the bell pepper onto a large plate or board. Put the burrata on top. Sprinkle it with some black pepper and drizzle with olive oil. Finally, add some fresh basil to the dish.
Serve the pointed pepper Caprese with the warm toast.
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