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Marinated Seasonal Vegetables, Burrata, Mint and Olive Bread

This delicious recipe serves six.
Marinated Seasonal Vegetables, Burrata, Mint and Olive Bread
Ingredients
  • loaf rustic olive bread
  • 1 lb. burrata
  • 1.5 TBSP red or white wine vinegar, depending on the vegetable (light and green vegetables, use white, red or darker vegetables, use red)
  • (light and green vegetables, use white, red or darker vegetables, use red) 2 TBSP olive oil
  • 6 sprigs thyme, whole
  • 2 cloves, thinly sliced garlic (lengthwise)
  • 1 shallot, finely minced
  • 1.5 tsp kosher salt, more to taste
  • 1.5 lbs. seasonal vegetables like cherry tomatoes, snap peas, asparagus, etc. - a delicate medley suitable for marinating
  • fresh mint leaves for garnish


Pace Webb Cooks - Home & Family

The lifestyle expert is in the kitchen whipping up a hanger steak with harissa sauce.

Directions

1) Cut and marinate the vegetables in vinegar, olive oil, shallots, garlic, thyme, salt. This can be done 4 hours ahead.

2) Preheat to 375 degrees. Cut bread into slices, but not all the way through the bottom of the loaf.

3) Arrange burrata on a platter.

4) Place bread off to the side, but touching the burrata. Arrange vegetables over the burrata. Garnish with mint.

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