This is a sponsored post written on behalf of ShopRite, all opinions are my own.
This is stop #7 on the ShopRite #NYCWFF Virtual Food Tour! All week long, different bloggers are recreating recipes that will be featured at the New York City Wine and Food Festival Grand Tasting Presented by ShopRite.
Today, I am featuring Bruchetta with Roasted Red Peppers and Burrata. It is a super simple recipe that works well as an appetizer or a wonderful lunch. Keep reading to see how we made it!
Here is what you will need:
1 loaf rustic bread, sliced into 1/2 in. slices
Extra Virgin Olive Oil, for drizzling
2 garlic cloves
1 jar (16 oz.) Mezzetta Roasted Red Peppers
3-4 heirloom tomatoes, sliced and seasoned with salt and pepper
6 fresh basil leaves
1 Burrata Cheese
1/2 c. balsamic vinegar
1 tsp. brown sugar
salt and pepper
Gather all of your ingredients and slice your bread. Prepare your tomatoes by slicing and sprinkling with salt and pepper.
Begin by heating grill to high heat. Drizzle bread with olive oil and grill both sides of bread until charred and crispy. (You can also toast the bread in the oven). Rub whole garlic cloves over toast and season bread with a little salt immediately after being grilled/toasted.
To make the balsamic glaze: add the balsamic vinegar and brown sugar to a small saucepan and simmer over medium high heat until it becomes syrupy, about 5-10 minutes.
Top grilled bread with a layer of Roasted Red Peppers, tomato, tear fresh basil and sprinkle on top of tomatoes. Top tomatoes with burrata cheese, drizzle with extra virgin olive oil and sprinkle with flakey salt. Drizzle balsamic glaze over top and serve.
Check out Striped Spatula's
blog tomorrow for the next recipe on the ShopRite #NYCWFF Virtual Food Tour - Crepes with Nutella and Berries. Celebrate the spirit of the festival at home, and find everything you need at your local ShopRite.
As a NYCWFF blogger, I was provided with ShopRite Gift Cards and product in compensation for this post. All opinions in the post are my own.