Bfit4life by Diana Cooper

Mediterranean Burrata and Roasted Veggie Board

Ingredients
The Star:

2 balls (4 oz each) fresh Burrata cheese

2 tbsp high-quality extra-virgin olive oil

1/2 tsp flaky sea salt

1/2 tsp Aleppo pepper or red pepper flakes

The Roasted Veggies:

1 lb assorted baby bell peppers, halved

1 large zucchini, sliced into half-moons

1 bunch asparagus, woody ends trimmed

1 cup cherry tomatoes

2 tbsp balsamic glaze

1 tbsp fresh oregano, chopped

The Board Accoutrements:

1/2 cup Kalamata olives, pitted

1/4 cup marinated artichoke hearts

1/4 cup toasted pine nuts

Fresh basil and mint leaves

1 baguette or pack of pita bread, sliced and toasted

Directions
Preheat & Prep: Preheat your oven to 400°F. Line a large baking sheet with parchment paper.

Roast the Veggies: Toss the peppers, zucchini, asparagus, and tomatoes with 2 tablespoons of olive oil, salt, and pepper. Spread in a single layer.

Bake: Roast for 18–22 minutes until the vegetables are tender and slightly charred at the edges. Remove and immediately drizzle with the balsamic glaze while warm.

Prepare the Burrata: Place the Burrata balls in the center of a large wooden board or platter. Using a sharp knife, carefully score the top of each ball to reveal the creamy stracciatella center.

Season the Cheese: Drizzle the olive oil directly into the open Burrata and sprinkle with flaky sea salt and Aleppo pepper.

Assemble the Board: Arrange the roasted vegetables in clusters around the Burrata.

Fill the Gaps: Tuck in the olives, artichoke hearts, and toasted bread slices to fill the empty spaces on the board.

Toast the Nuts: If you haven't already, toast the pine nuts in a dry pan for 2 minutes until fragrant, then scatter them over the cheese and vegetables.

Garnish: Thread fresh basil and mint leaves throughout the board for a pop of color and aroma.

Serve: Place small spoons and knives on the board so guests can scoop the creamy cheese onto the roasted veggies and bread.

Nutritional Info (per serving, serves 6)
Calories: 320

Protein: 14g

Carbohydrates: 24g

Fat: 20g

Fiber: 5g

Sugar: 6g

Sodium: 580mg

Sweet Potato Rounds with Brie, Cranberry & Pecans

Ingredients:

2 medium sweet potatoes, sliced into 1 cm (½ inch) rounds

2 tablespoons olive oil

150 g (5 oz) brie cheese, sliced

Recipe in First Coʍmеոτ 👇
Enjoy ❤️👇👇

Halloumi & Roasted Grape Skewers with Honey-Lemon Glaze

Ingredients:

8 oz (225 g) halloumi cheese, cut into 1-inch (2.5 cm) cubes

2 cups (300 g) red or black grapes, washed and halved if large

2 tbsp (30 ml) olive oil

Salt and pepper to taste

2 tbsp (30 ml) honey

1 tbsp (15 ml) fresh lemon juice

Wooden or metal skewers

Fresh thyme or mint for garnish

Directions:

Preheat oven to 400°F (200°C). Toss grapes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 12-15 minutes until slightly caramelized.

Thread halloumi cubes and roasted grapes alternately onto skewers.

In a small saucepan, warm honey and lemon juice together until slightly runny. Drizzle over the skewers.

Serve warm, garnished with fresh thyme or mint.

Prep Time: 10 mins

Cooking Time: 15 mins

Total Time: 25 mins

Kcal: 200 per serving

Servings: 4

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