Charred Baby Bell Peppers with Burrata Recipe
A vibrant and flavorful recipe featuring charred baby bell peppers topped with creamy burrata cheese, drizzled with a zesty pistachio and herb vinaigrette, and served alongside grilled ciabatta bread. Perfect as a delightful appetizer or light meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10 servings
- Category: Appetizer
- Method: Grilling
- Cuisine: Italian
Ingredients
Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons honey
- 2 tablespoons roasted pistachios, finely chopped
- Juice of 1 lemon
- 2 tablespoons champagne or white wine vinegar
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh thyme
- 2 cloves garlic, grated
- 1 pinch kosher salt
- 1 pinch black pepper
- 1 pinch red pepper flakes
Peppers and Bread
- 1 pound baby bell peppers
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 2 tablespoons extra virgin olive oil (for peppers)
- Salt and black pepper, to taste
- 1 loaf ciabatta bread, sliced
- Olive oil (for drizzling on bread)
- Salt, to season bread
Cheese
- 8 ounces burrata cheese, at room temperature
Instructions
- Make the Vinaigrette: In a glass jar, combine 1/4 cup olive oil, honey, chopped pistachios, lemon juice, champagne vinegar, chopped basil, chives, thyme, grated garlic, and a pinch each of kosher salt, black pepper, and red pepper flakes. Whisk everything together until smooth. Taste and adjust seasoning as needed.
- Preheat the Grill: Heat your grill or grill pan to high heat to prepare for grilling the peppers and bread.
- Prepare Peppers and Bread: In a large bowl, toss the baby bell peppers with 2 tablespoons olive oil, smoked paprika, chili powder, salt, and black pepper until evenly coated. Place the ciabatta bread slices on a baking sheet and drizzle both sides with olive oil, then season with salt.
- Grill Bread and Peppers: Place the bread slices on the hot grill and grill for 2-3 minutes per side, until lightly toasted and marked by grill lines. Simultaneously, grill the peppers, turning occasionally, until they are softened and charred, about 3-4 minutes per side. Remove both from the grill and transfer the peppers to a serving plate.
- Assemble and Serve: Drizzle the prepared vinaigrette over the grilled peppers. Tear the burrata into balls or chunks and arrange them around and over the peppers. Allow the dish to rest for 5-10 minutes so the flavors meld. Serve the peppers and burrata alongside the grilled ciabatta bread with extra vinaigrette for dipping.
Notes
- Ensure the burrata is at room temperature for optimal creaminess and flavor.
- If you don’t have a grill, a grill pan or broiler can be used to char the peppers and toast the bread.
- Adjust the amount of chili flakes and chili powder to control the spice level.
- For a nut-free version, omit the pistachios and substitute with toasted breadcrumbs if desired.
- Serve immediately after resting to enjoy the contrast of warm grilled peppers and creamy cheese.