Roast the garlic. Take your bulb of garlic, and slice it in half crosswise. Drizzle a touch of olive oil on the cut sides. Wrap it in foil and roast it in an oven at 400°F (200°C) for about 30 minutes.

Blend the sauce. In a food processor, add the fire-roasted red bell peppers, the roasted garlic, tomato paste, balsamic vinegar, plus the spices and salt. Blend until it forms a smooth paste.

Add cherry tomatoes. To give it a burst of freshness, chop up the cherry tomatoes and fold them into the blended sauce.

Taste and adjust. Make sure to taste your romesco sauce. If it’s too thick, feel free to add a bit of water until you reach your desired consistency.

Pat dry the burrata. Use a paper towel to make sure your burrata is as dry as possible. This helps it fry better.

Set up a breading station. In one bowl, beat your egg; in another bowl, place your panko breadcrumbs. Season the breadcrumbs with a sprinkle of salt and black pepper.

Coat the burrata. Dip each burrata ball into the egg, letting the excess drip off, and then roll it in the seasoned panko. Make sure the entire surface is coated.

Heat the oil. In a deep pan, pour in enough oil for shallow frying and heat over medium-high until bubbles form but the oil isn’t smoking.

Fry the burrata. Very carefully, slip in the coated burrata balls. Fry for about 3-4 minutes on each side, or until golden brown. Remove and let them rest on a paper towel to absorb excess oil.

Plate it up. Spoon a generous amount of your romesco sauce onto a plate, then gently place your fried burrata on top.

Garnish. Sprinkle with freshly chopped parsley and toasted pine nuts.

Serve immediately. The moment is fleeting, and you want to enjoy that gooey burrata while it lasts!