Broccolini with Burrata and Walnut Romesco

1. Roast cherry tomatoes at 450 F for 5 minutes or until they split; set aside.
2. In bowl, toss broccolini with 1 tablespoon olive oil. Place on sheet pan; roast in 400 F oven for 5 to 7 minutes. Set aside to cool.
3. For romesco sauce, roast red peppers over an open flame or grill until skin is completely charred. Place peppers in a bowl; cover with plastic wrap for 5 minutes. Cool peppers.
4. Peel charred skin off peppers; remove seeds and place peppers into food processor or blender container. Add 4 roasted tomatoes, roasted garlic, toasted walnuts, olive oil and sherry. Blend until almost smooth; season with salt and pepper to taste.
5. To serve, arrange broccolini on a small plate; top with some burrata, toasted chopped walnuts and dollops of romesco. Garnish dish with roasted cherry tomatoes; drizzle with olive oil and season with salt and pepper.

Photo courtesy of California Walnuts