Preheat oven to 450°F. Grease a 9×13'' roasting pan with neutral oil.

Add the peppers to the roasting pan with the olive oil, garlic, thyme, and a few pinches of Kosher salt. Toss to combine.

Bake for 35-40 minutes, until the peppers are tender and have a few charred spots.

Pat the burrata dry to remove any extra moisture. Place the all-purpose flour and 1/2 teaspoon of Kosher salt into a shallow dish and whisk together. Crack the egg into another shallow dish and whisk until smooth. Then, pour the Panko breadcrumbs into another shallow dish.

Very gently dredge the burrata in the flour followed by the egg and then the Panko. Double-dredge the burrata in the egg and Panko to get a thick coating.*** Place the burrata on a plate and freeze for 15-20 minutes.

While the burrata is in the freezer, heat the oil in a deep, large sauce pan until it reaches 350°F.**** Using a spatula or frying spoon, carefully lower the chilled burrata into the hot oil. Fry for 4-5 minutes, until the outside is golden brown and crisp. Carefully move it around with the spatula/frying spoon to ensure the cheese doesn't stick to the bottom.

Gently place the fried burrata on a paper towel to soak up extra oil. Season with a pinch of flaky salt (or Kosher salt).

Spoon the roasted peppers onto a plate or platter. Place the fried burrata on top. Drizzle with pesto and sprinkle Parmesan over the top. Serve immediately with sliced bread, toasted baguette slices, or crackers. Enjoy!*****