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Broccolini, Balsamic, Burrata, Amen

5 | 2 reviews
This is one of my favorite recipes from my debut cookbook, Justine Cooks. It's supremely easy and has some significant pizza energy, but is vegetable-packed with a few extra layers of flavor. So you can now see why it's one of my favorites - it has all of the best things.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 servings

Equipment

Ingredients

  • 1/2 cup jarred roasted red peppers, packed in oil, drained
  • 1 tablespoon water
  • Diamond Crystal kosher salt
  • Freshly ground black pepper
  • 8 ounces broccolini, bottom 2" of stalks removed
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon red pepper flakes
  • 2 teaspoons balsamic vinegar
  • 2 servings focaccia or ciabatta bread, split open horizontally
  • 4 ounces burrata cheese

Instructions 

  1. Equally stagger two racks in the oven and preheat it to 425°F. Line two sheet pans with parchment paper.
  2. In a blender, combine 1/2 cup jarred roasted red peppers, 1 tablespoon of water, a pinch kosher salt, and a few cracks of black pepper and blend until fully smooth. Set the roasted pepper paste aside.
  3. Slice 8 ounces broccolini, with the bottom 2" of stalks removed, down the center, creating long, thin strips. I keep them in long strips for the look, but you could also cut them into bite-size pieces. Spread them out on one of the prepared sheet pans and toss with 1 tablespoon extra-virgin olive oil. Season with 1/4 teaspoon red pepper flakes and salt and black pepper to taste and mix.
  4. Roast the broccolini on the top rack of the oven for 8-10 minutes, until it is bright and green. Remove the broccolini from the oven, drizzle with 2 teaspoons of balsamic vinegar, and mix with tongs to coat.
  5. Set 2 slices of ciabatta or focaccia bread cut-side up on the second prepared sheet pan. Add the ciabatta to the top rack and move the broccolini to the lower rack. Bake both for 8-9 minutes, or until the broccolini is crisped and slightly charred and the bread is toasted.
  6. Remove the broccolini and ciabatta from the oven. Tear 4 ounces of burrata cheese into bite-sized pieces directly over the broccolini and mix together on the pan so the heat from the pan melts the burrata into the broccolini.
  7. Add a swipe of the roasted pepper sauce to each slice of bread and pile the broccolini mix on top. Drizzle with more sauce if you'd like, season with a few cracks of black pepper, and enjoy immediately.

Notes

This recipe is from "Justine Cooks: A Cookbook: Recipes (Mostly Plants) for Finding Your Way in the Kitchen" by Justine Doiron. Copyright © 2024 by Justine Doiron. Photographs copyright © 2024 by Jim Henkens. Published by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.
Serving: 1 toastCalories: 452kcalCarbohydrates: 39gProtein: 14gFat: 28g