The sweetness of the roasted peppers really goes well with the creamy Burrata. Topped off with the salty crunchy almonds…this is one of my all time favorites.

1 Shallot-sliced

1 Red Pepper-sliced

1 Yellow Pepper-sliced

1 Red Jalapeno pepper- grated

1 Bulb Fennel-sliced

1 thumb sized knob of Ginger-chopped

1 tablespoon Parsley

pinch of Sea Salt

1 ball Mozzerella-sliced thick

Cucumber slices

Toasted almonds-to sprinkle

Saute’ shallots for 3 minutes. Add peppers, fennel and ginger. Saute’ until mixture is melted together, about 25 minutes.

Sprinkle with parsley, salt, and pepper. Mix .

Assemble:

Overlay cucumbers on plate forming a circle. Top with a slice of mozzerella and a scoop of warm the pepper mixture.

Repeat.

Sprinkle with almonds and a drizzle of olive oil. Serve.