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Roasted Pepper and Burrata Bruschetta

Roasted Pepper and Burrata Bruschetta

By Lisa FaulknerPublished on 20 June 2025“My Roasted Pepper and Burrata Bruschetta is bursting with Italian sunshine flavours,” says presenter and bestselling author Lisa Faulkner. An ideal summer lunch for one (or nibble for more), it makes 2 large bruschetta and takes just moments to pull together. For meaty or seafood twists on the theme, try Lisa’s Ham and Artichoke Bruschetta or Fifty-Fifty Crab Bruschetta – search for the recipes online.
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Time and servings

5 minsTotal time
5 minsPrep time

Ingredients

  • 1 roasted red pepper (from a jar), sliced
  • 60g sundried tomatoes
  • 2 slices rustic bread, lightly toasted
  • 1 garlic clove
  • 2 drizzles extra-virgin olive oil, plus extra to serve
  • 2 M&S Mini Italian Burrata Bocconcini

Method

  • Step 1

    Combine the roasted pepper and sundried tomatoes in a bowl; season with salt and pepper.

  • Step 2

    Rub the toasted bread with the garlic and drizzle with extra-virgin olive oil.

  • Step 3

    Divide the pepper mixture between the toasts, top each with 1 burrata bocconcini and finish with a drizzle of extra-virgin olive oil.