Name: Roasted Red Pepper & Burrata Toast
Yield: 2-3 servings
Ingredients: For the red pepper dip; 2 red bell peppers cut into halves; 1/4 cup walnuts roasted and unsalted; 1 teaspoon sumac; 1 tbsp. paprika or Aleppo pepper; 1/3 cup bread crumbs; 1 tbsp. tomato paste; 3 heads of garlic (1 is for the toast); 1 tbsp. date honey (or regular honey); 2 tbsp. olive oil; Salt and black pepper to taste; 1 For extra heat, add serrano pepper; For the toast; 1 slice of sourdough bread; 1 1/2 tbsp. red pepper dip; 1 Burrata; Fresh parsley, chopped; 1 tbsp. olive oil; 1 tbsp. walnuts, chopped, roasted, and unsalted; Honey (optional); Salt and black pepper

Yarin Shachagi

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My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Mediterranean-inspired, but I love experimenting with different flavors and cuisines.

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The red pepper dip is also known as Muhammara. The dip recipe will have about 2-3 servings.

Roasted Red Pepper & Burrata Toast

Place the red peppers and garlic on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for about an hour. **Check the garlic after 30 minutes - you might need to cover it with aluminum foil to prevent burning.

Peel the skin off the red peppers and squeeze out the garlic cloves (save one for the toast).

Blend all the muhammara (red pepper dip) ingredients in a food processor until it forms a smooth paste.

Squeeze the garlic out of its skin and spread it over the toast with a butter knife.

Top with Burrata, sprinkle with parsley, drizzle with olive oil, and season with salt and pepper.

Finish with a drizzle of honey and a sprinkle of walnuts. Serve immediately!

Yarin Shachagi

Roasted Red Pepper & Burrata Toast

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